Blueberry Crumble

Blueberry Crumble
(makes 4-5 servings)

12 Ounces fresh blueberries
1 teaspoon honey
1 teaspoon fresh squeezed lemon juice
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons oat(or all-purpose) flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream, vanilla ice cream or frozen yogurt for serving

Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in an 8x8 inch baking pan. Drizzle with a teaspoon Honey and 1 teaspoon fresh squeezed lemon juice. Stir oats, flour, salt, 1/4 cup brown sugar together in a medium-size bowl. Add butter and cut into the oat mixture using your fingertips or a fork until moist clumps form. Stir in the almonds. Sprinkle mixture evenly over blueberries. Bake until berries are bubbling and topping is golden, about 20 minutes. Serve warm, each serving topped with a spoonful of whip cream, vanilla ice cream, or frozen yogurt.