FILLING:
4 c blueberries
1/4 c minute tapioca
3/4 c sugar
1 T lemon juice
Mix together in bowl, slightly mashing blueberries. Let sit 15 min, stirring ocassionally.
CRUST:
6 T butter
3/4 c flour
1/2 c brown sugar
1/2 t cinnamon
pinch salt
small pinch nutmeg
1/2 c sliced almonds
Mix dry ingredients except nuts, cut in butter, stir in almonds. Spread filling in bottom of 8×8 glass pan. Sprinkle crust on top. Bake at 375 until crust is lightly browned and edges of fruit are bubbling. Let sit 10 min before eating.
