4 c. fresh blueberries
1/3 c. sugar
+ grated zest of 1/2 lemon (optional)
3/4 c. all-purpose flour
1/4 c. rolled oats
1/3 c. packed brown sugar
1/4 tsp. cinnamon
5 tbsp. butter
1/2 c. toasted sliced almonds

Mix blueberries, sugar and zest in dish and spread evenly. Mix flour, oats, brown sugar and cinnamon in a bowl. Cut butter into small pieces and work it into dry ingredients with fingers until mixture is crumbly. Add almonds. Sprinkle topping over berries. Bake 30 to 40 minutes, until top is golden brown and juices are bubbling. Serve warm. 6 servings.