Blueberry Crisp with Amaretti Topping

Recipes by Chef Gerard Viverito

Yield: 6 to 8 servings

Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2/3 cup 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
6 packets Natrol^® Carb Intercept^® Sprinkles

Filling:
2 tablespoons agave syrup
2 tablespoons all-purpose flour
3 pounds blueberries
3 tablespoons Amaretto liqueur

Topping
1. Combine the flour, sugars, and phase 2 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.

3. Sprinkle one packet of Natrol^® Carb Intercept^® Sprinkles on each serving