Blueberry Crisp

Filling:

4 generous cups blueberries (24 ounces)           ½ cup sugar

¼ cup unbleached all-purpose flour                  ¼ teaspoon salt

2 teaspoons lemon juice

Topping:

1 ¼ cups unbleached all-purpose flour           ¼ teaspoon salt

dash of cinnamon (optional)                             ½ cup sugar

10 T (1¼ sticks) butter, melted                         1 cup walnuts or pecans

Instructions:

* Grease and flour 9-inch pie pan. Preheat oven to 350 degrees.

* To make filling, place berries in prepared pan. Combine sugar, flour, salt and lemon and stir. Sprinkle over berries. Set aside.

* To make topping, in medium-size mixing bowl, stir flour, salt, sugar, melted butter and chopped nuts. Sprinkle topping over fruit.

* Bake 45-50 minutes, until top is golden and filing is bubbly. Cool slightly. Serve warm with vanilla ice cream or whipped cream.

* We first tasted this bit of yumminess  several years ago at a neighborhood BBQ.  Dani loved it and  our friend Trecia  Davis sent us the recipe.  We have made it many times since and always think of Trecia when we do.