Blue Ribbon Blueberry Crisp

Ingredients

• Preheat the oven to 375ºF. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish or use two smaller baking dishes.
• Prep the fruit by washing and removing any stems. Drain well, air dry or pat dry.
• During the final minutes of baking, make the whipped cream. Mix the cream, vanilla, and powdered sugar using a stand mixer or in a small, deep bowl with a hand mixer. Whip until soft peaks are formed.
• Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.
• 8 cups blueberries, washed and stemmed
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon Kosher salt
• Butter for greasing the baking dish
• 3/4 cup brown sugar, packed
• 1-1/2 cup all-purpose flour
• 1 cup rolled oats (old-fashioned rolled)
• 1/2 cup almonds, coarsely chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon Kosher salt
• 1/2 cup butter (1 stick) melted
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 3 tablespoon powdered sugar