Best Blueberry Crisp
Source: The Decatur Daily

Filling:
2 tablespoons granulated sugar or heat-stable sugar substitute equal to 2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups fresh or frozen (partially thawed) blueberries
1 teaspoon vanilla

Topping:
1 cup Quaker oats (quick or old fashioned, uncooked)
1/3 cup coarsely chopped almonds
2 tablespoons granulated sugar or heat-stable sugar substitute equal to 2 tablespoons sugar
4 tablespoons (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees. Spray 8-inch square glass baking dish with no-stick cooking spray.

For filling, combine sugar or sweetener, flour and cinnamon in large bowl; mix well. Add blueberries and vanilla; stir until fruit is evenly coated. Spoon into baking dish.

In small bowl, combine topping ingredients; mix well. Sprinkle evenly over fruit.

Bake 35 to 40 minutes or until topping is golden and filling is bubbly. Serve warm.

Makes 8 servings