Home Restaurant's Blueberry Crisp

Heat oven to 375°F. Butter a 9-inch round deep-dish pie pan.

Place blueberries in a large bowl and toss them with granulated sugar, cinnamon and 1/4 cup flour. Transfer to pie pan. Combine remaining flour, brown sugar and lemon zest in large bowl. Cut in butter with a pastry cutter until the mixture becomes crumbly. Stir in the almonds and lemon juice. Sprinkle topping evenly over berries.

Bake in 375°F oven about 45 minutes or until blueberries bubble and topping becomes golden. Let cool 30 minutes before serving. (Can be baked ahead; warm in oven 15 to 20 minutes before serving.) Serve with ice cream.