Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl combine the All-Purpose Flour (1/2 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 teaspoon), Ground Cardamom (1/4 teaspoon), Baking Powder (3/4 teaspoon), Unsalted Butter (4 tablespoon), and Kosher Salt (1/4 teaspoon). Whisk to combine.
Add the Almonds (1 handful) and work them into the crisp so that they're evenly distributed. Set aside.
In a small prep bowl, stir together the Water (1 1/2 teaspoon) and Corn Starch (1 1/2 teaspoon) to form a slurry. Set aside.
In a small saucepan add the Fresh Blueberries (2 1/2 cup), Granulated Sugar (1/4 cup), Lemon (1 teaspoon), and lLemon Juice (1 tablespoon), stir and heat over medium high heat, stirring occasionally until sugar dissolves and mixture starts to bubble.
Add the slurry and cook for one minute until mixture thickens.
Transfer the blueberry mixture into four half-cup ramekins.
Top the blueberry filling with crumbles of the crisp topping.
Cover a baking sheet with tin foil or parchment paper. Set the ramekins on the baking sheet and cook for 25-30 minutes or until browned and bubbly.
Serve warm and enjoy!