Topping: 1 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/3 cup granulated sugar 18 Grams Phase2 2/3 c rolled oats 1 cup crushed amaretti cookies, coarsely crushed 3/4 cup sliced almonds 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
Filling: 2 tablespoons sugar 2 tablespoons all-purpose flour 3 pounds blueberries 3 tablespoons Amaretto liqueur
Topping 1. Combine the flour, sugars,in a medium bowl to blend. Add the oats cookies and almonds and mix well. Cut the butter in and blend until moist clumps form.
Filling 1. Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the blueberries, and toss to combine. Stir in the liqueur.
2. Spoon the mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes.
