Blueberry Crisp

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 6 -7 cups frozen blueberries
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons butter, melted
• 1/4 cup unbleached all-purpose flour
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 6 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 1 to prepare the blueberries: place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm.
• 2 combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.
• 3 bake the berries in a preheated 350°f oven for 30 minutes, until the berries are starting to bubble.
• 4 meanwhile, make the topping: whisk together the dry ingredients.
• 5 add the melted butter and flavors, mixing till coarse crumbs form.
• 6 set the topping aside.
• 7 remove the berries from the oven, and spread/sprinkle the topping over the berries.
• 8 bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.
• 9 remove from the oven, and allow to cool completely, preferably overnight.
• 10 if you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices.
• 11 next day, serve the crisp plain, or à la mode.
• 12 heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!