Begin with the blueberries. Dump everything except the corn starch mixture into a heavy pot over medium heat.Bring to a simmer and let simmer for 5 minutes. Add the corn starch mixture and let continue to simmer for 15 minutes. Set aside to cool.

Preheat the oven to 375 F. Line a cookie sheet with parchment paper. Mix all of the dry ingredients for the crisp, including the brown sugar. Rub the butter into the dry mixture. Sprinkle the mixture over the prepared cookie sheet. Bake for approximately 20 minutes, until it is golden brown and crisp. Remove from the oven and let cool completely.

When the blueberries and crisp have both cooled to room temperature, make the whipped cream. Add the vanilla when you add the sugar, when the cream has thickened but is not yet fluffy.

Layer the components into the glasses: begin with a layer of blueberries, followed by crisp and then whipped cream. Then another layer of blueberries, followed by whipped cream and ending with crisp on top (yes the crisp goes in at 2 different points). Eat right away!