Blueberry Crisp

I haven't tried too many blueberry recipes because we usually just eat them straight out of the carton, but when we picked nine pounds of them last week I started searching for something else to do with them.

I don't have extraordinarily happy thoughts about anything I've eaten with cooked blueberries except for muffins, so I was a little unsure how this blueberry crisp would turn out, but I tried it anyway. In a word, it was AWESOME.

I didn't measure the blueberries, just used enough to fit in the bottom of an oval 13x9ish casserole dish and I tripled the topping. Everyone loved it! If you don't have (or don't like) almonds, I'm sure you could substitute walnuts or pecans, but honestly you couldn't even really taste the almonds. They just gave some nice texture.

Enjoy!