6 to 7 cups (24 to 30 ounces) frozen blueberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 3/4 ounces) granulated sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons (3 ounces) melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
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. 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.
To make the topping: Whisk together the dry ingredients. Add the melted butter and flavors, mixing till coarse crumbs form. Set the topping aside.
Bake the crisp in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble. Remove from the oven, and spread the topping over the berries. Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown. Remove from the oven, and allow to cool completely, preferably overnight. 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. Next day, serve the crisp plain, or à la mode. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!
Yield: about 10 servings.
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