Blueberry Crisp

• Cooking spray
• 4 teaspoons cornstarch, divided
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1 pound fresh or frozen blueberries
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1/2 cup packed brown sugar
• 1/4 cup old-fashioned rolled oats
• 3 tablespoons chopped walnuts
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup chilled butter, cut into small pieces

1. Preheat oven to 375u0b0.
2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375u0b0 for 30 minutes or until filling is bubbly and topping is golden.

cooking spray, cornstarch, brown sugar, vanilla, blueberries, flour, brown sugar, oldfashioned, walnuts, cornmeal, salt, ground cinnamon, chilled butter

Taken from www.myrecipes.com/recipe/blueberry-crisp (may not work)