Blueberry Crisp

Ingredients

Topping

• 1 1/4 cups unbleached all-purpose flour (5 1/2 ounces)
• 1/2 cup granulated sugar (3 3/4 ounces)
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 6 tablespoons melted butter (3 ounces)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Directions

1. 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. 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. 3

   To make the topping: Whisk together the dry ingredients.

4. 4

   Add the melted butter and flavors, mixing till coarse crumbs form.

5. 5

   Set the topping aside.

6. 6

   Bake the crisp in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble.

7. 7

   Remove from the oven, and spread the topping over the berries.

8. 8

   Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.

9. 9

   Remove from the oven, and allow to cool completely, preferably overnight.

10. 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. 11

    Next day, serve the crisp plain, or à la mode.

12. 12

    Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!