Use all those blueberries in a simple way that elevates them with a perfect crisp topping in my Blueberry Crisp recipe — no pie crust needed!
Preheat the oven to 350°F (180°C).
Combine blueberries, cinnamon, vanilla, sugar, brown sugar, salt, lemon juice, butter, and flour together and place in a 9 inch (23cm) baking dish.
Bake the filling as is uncovered for about 30 minutes, or until it starts to bubble.
Combine flour, sugar, salt, cinnamon, almonds, butter, vanilla, and almond extract until mixture resembles large crumbs.
After filling has baked, remove from the oven, spread the topping evenly over the top of the berries and return to the oven.
Bake for about 45 minutes, or until the berries are thick and bubbling and the topping is a nice, golden brown.
Let cool for about 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.
For the best taste and texture, serve this crisp the day it is made. Store leftovers loosely covered a room temperature up to one day.