Prevention Magazine'S Blueberry Crisp - cooking recipe

Ingredients

4 cups blueberries
1/2 cup sugar or 1/2 cup Splenda granular, sugar substitute
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup rolled oats
1/2 cup flour
1/4 cup brown sugar
2 tablespoons toasted chopped walnuts
6 tablespoons light butter or 6 tablespoons margarine

Preparation

Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture.
Bake 45 minutes or until the crisp is lightly browned and bubbling.