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Heat the oven to 375°F. Coat an 8-inch square or 2- to 2 ½-quart baking dish with butter.
Stir 1 stick melted unsalted butter, 1 cup rolled oats, ½ cup all-purpose flour, ½ cup sliced almonds, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt together in a medium bowl with a fork until evenly moistened and a variety of crumb sizes form. Refrigerate for at least 5 minutes.
Drain the liquid from 30 ounces thawed frozen blackberries if needed. Stir the blackberries, ⅓ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt together in a large bowl.
Transfer to the baking dish and spread into an even layer. Break the crisp topping into large clumps with your hands and scatter over the filling in an even layer.
Bake until the juices are bubbling around the edges and the topping is golden brown and firm to the touch, 45 to 50 minutes. Check at 35 minutes — if the topping is browned, tent with aluminum foil for the remainder of time. Let cool for at least 15 minutes before serving with vanilla ice cream if desired.