Blueberry-Almond Crumble

Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until light brown.

In medium bowl, stir together Bisquick mix, oats, brown sugar, cinnamon, nutmeg and toasted almonds. Cut in butter, using pastry blender or fork, until crumbly.

Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix granulated sugar and flour. Add blueberries and lemon juice; toss gently. Spoon into baking dish. Sprinkle evenly with oat mixture.

Bake 50 minutes or until filling is bubbly and topping is golden brown. Serve warm.