Wild Blueberry Crumb Bars
Preheat oven to 375°. Butter the bottom of 13x9x2″ pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add butter and rub with fingers until mixture sticks together in small clumps.
Transfer 2 cups to a medium bowl. Mix in almonds and reserve for the topping.
Press the remaining crumb mixture evenly into the pan along the bottom and halfway up the sides. Bake the crust until golden brown and just firm to touch, about 22 minutes. Cool 10 minutes.
Mix all remaining ingredients in a medium bowl. Spread evenly over crust in pan (leave about ½” from sides). Sprinkle reserved topping over fruit. Sprinkle with cinnamon.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes. Cool in pan on rack. Cut lengthwise into 4″ strips and then each into 6 pieces forming approx. 24 bars.
Serve with ice cream or whipped cream.
NOTE: These bars are best enjoyed on the day they are baked but the crust and the topping can be made up to two days ahead. Keep covered separately and refrigerated. Bring to room temperature before finishing recipe.