Preheat oven to 350°
Combine blueberries, sugar and orange juice in a pan over medium heat. Cook until blueberries are soft, approximately 10 minutes.
Combine cornstarch and water in a small bowl, stir until cornstarch is dissolved. Add to blueberry mixture and stir until sauce is thick. Cool mixture in refrigerator.
Reserve 1 1/2 cups dry crumble for topping.
Cover bottom of greased 9x13 pan evenly with crumble mixture. Press firmly and evenly.
Pour blueberry mixture evenly over base
Mix in the 1/2 cup almonds into reserved crumble. Sprinkle on top of blueberry mixture.
Place in preheated oven for 35-40 minutes until crumble is browned.