In a medium bowl combine the flour, brown sugar, cinnamon, cardamom, baking powder and salt. Whisk to combine. Add the chunks of butter and work them into the flour mixture with your finger tips until well combined and crumbly. Add the sliced almonds and work them into the crisp so that they're evenly distributed. Set aside.
In a small prep bowl, stir together the water and cornstarch to form a slurry. Set aside.
In a small saucepan add the blueberries, sugar, lemon zest and lemon juice, 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 1/2-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.