Blueberry Crisp With Walnut Streusel Topping - cooking recipe

Ingredients

TOPPING
1 1/2 cups flour
1/2 cup sugar
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon (can use more to taste)
1/2 cup cold butter (no subs! cut into small pieces)
2 tablespoons cold butter
1 cup chopped walnuts
FILLING
2 1/2 lbs fresh blueberries (about 8 cups)
1 cup sugar (or to taste)
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 1/2 teaspoons cinnamon
1 pinch nutmeg

Preparation

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
For the filling; place the berries in a large bowl.
Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
Transfer/spread the berry mixture to prepared baking dish.
Sprinkle the topping mixture over evenly.
Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
Cool slightly before serving.
Delicious!