1/3 c. plus 1/2 c. light brown sugar, divided
2 tbsp. plus 1/2 c. flour, divided
1/2 tsp. cinnamon
2 1/2 pt. blueberries
2 tbsp. lemon juice
1 tsp. grated lemon peel
1/4 c. butter
3/4 c. old fashioned or quick cooking oats, uncooked
1/2 c. walnuts, chopped
Heavy cream & lemon curl for garnish

Preheat oven to 375 degrees. Grease a 2 quart casserole dish. In medium bowl combine 1/3 cup sugar, 2 tablespoons flour and cinnamon. Gently stir in berries, lemon juice and lemon peel. Place blueberry mixture in prepared dish.

In small bowl combine remaining 1/2 cup sugar and remaining 1/2 cup flour. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in oats and walnuts. Sprinkle evenly over berries and bake 40 minutes until topping is brown and filling is bubbling. Garnish with heavy cream and lemon curl.