Blueberry Crisp with Oatmeal Crust
4 cups blueberries
1 stick cold unsalted butter
1/2 cup all-purpose flour
1/2 cup quick (not old-fashioned) rolled oats*
1 cup lightly packed brown sugar
1 teaspoon cinnamon
1 teaspoon almond extract
Vanilla ice cream, for serving, optional
Preheat oven to 375 degrees F.
Rinse berries in a colander and set aside to drain. Remove paper wrapper from butter and set it aside. Cut butter into teaspoon-size pieces and place in a mixing bowl. Add flour, oats, brown sugar and cinnamon. Using 2 knives or a pastry blender, cut butter into flour mixture until it is chunky with pieces resembling small peas.
Use wrapper from butter to lightly grease an 8-inch square baking pan. Shake any remaining water from blueberries and pour into baking pan. Sprinkle almond extract over berries and stir to blend. Sprinkle flour-sugar mixture evenly over berries.
Bake 30 minutes or until hot and bubbly. Serve at once, with vanilla ice cream, if desired.