Prevention Magazine'S Blueberry Crisp

• 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

1. Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
2. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
3. 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.
4. Bake 45 minutes or until the crisp is lightly browned and bubbling.

blueberries, sugar, cornstarch, lemon juice, rolled oats, flour, brown sugar, walnuts, light butter

Taken from www.food.com/recipe/prevention-magazines-blueberry-crisp-180794 (may not work)