I just made this using blueberries I grew and froze last summer. I used a glass baking dish, 8x8 and a little over 2" high. Good thing! The blueberries bubbled right up to the edge. I added 8 minutes to the cooking time because it wasn't bubbling in the center at all by the end of the 30 plus 45 minute published cook time (and the crush wasn't looking quite done). When it was time to serve it, it was very juicy (runny juice) and didn't hold together at all. The topping was anything but "crisp". Lastly, the flavor didn't taste very blueberry -- I think the allspice is too overpowering for this dish. Very disappointed.

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