Preheat oven to 350 degrees
Bake almonds on a foil lined baking sheet for 7-10 minutes, stirring every two minutes until golden and fragrant.
Increase the temperature of the oven to 400 degrees.
Place the cooled almonds in a large ziplok bag. Use a smooth sided meat mallet or a rolling pin to pound the almonds into smaller pieces. Do not pound to the point of almond flour.
In a large mixing bowl, add the almonds and the remainder of the crust ingredients. Use a pastry cutter, sturdy forks, or two knives to cut the cold butter into the dry ingredients until the mixture resembles course crumbs.
Press half of the crumb mixture into the bottom of a 9" or 10" pie plate, keeping a consistent thickness throughout.
In a medium mixing bowl, fold together the blueberries and other filling ingredients and then spoon evenly into the crust.
Sprinkle the berries with the remainder of the crumble.
Bake on a foil lined baking sheet for 45-55 minutes, until the crisp is golden and the berries have started to bubble.
Serve warm if desired, or cool for a thicker, more firm filling.