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:

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