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“In 'Tate's Bake Shop Cookbook'.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Make the blueberry mixture: combine 2 cups blueberries and 1/4 cup sugar in a medium saucepan; cook mixture over low heat.
  3. When the blueberries start to soften, stir in the cornstarch mixture and cook, stirring often, until the mixture thickens and clears.
  4. Stir in the remaining 3 cups of blueberries; pour mixture into an 8x8 inch square pan.
  5. Make the topping: mix the flour, walnuts, brown sugar, sugar, and cinnamon in a bowl; add the butter and mix it with your hands or a pastry cutter until the mixture forms moist crumbs.
  6. Sprinkle the crumb mixture on top of the blueberries.
  7. Bake for 40 minutes or until the topping is golden and the filling is bubbling.
  8. Cool slightly, and serve the crisp with whipped cream or ice cream.

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