Blueberry Crisp

I was going to make Apricot Honey Cake but ran out of eggs after all the kasha-varnishing and challah-glazing. So I picked Blueberry Crisp from Art Smith's Back to the Table.

This dessert calls for 4 pints of fresh blueberries. I used a bag and a half of TJ's frozen blueberries instead, which worked out okay, but the skins stayed a little tough. Mix the blueberries with about half a cup of sugar and two tablespoons of flour and spread them in the bottom of a ceramic or glass casserole. In a bowl, mix a cup of flour, half a cup of white sugar and half a cup of brown sugar; then work in about six tablespoons of butter until you have a crumbly meal. Spread this over the blueberries and bake at 400F for about 35 minutes, or until the crust is golden and the blueberries are bubbling. I used about half a cup of almond meal for half a cup of the flour, and that was fine. I got impatient and pulled this out after about 25 minutes, when the crust was barely golden, so I could throw the challah into the oven finally. I liked the crust fine but CTM was looking for something a little crispier.