Here's a nice summer dessert from the Fore Street restaurant.
Recipe information
Yield
Serves 8 to 10
Ingredients
7 6-ounce baskets fresh blueberries (about 8 cups)
3/4 cup plus 6 tablespoons sugar
1 3/4 cups all purpose flour
1 cup finely chopped walnuts
6 tablespoons (packed) dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, melted, cooled
Whipped cream
Preparation
Step 1
Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
Step 2
Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.
Step 3
Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.
