Blueberry Crisp with Maple Whiskey Whipped Cream

Preheat oven to 350°F. In a large bowl, mix together frozen blueberries, sugar, lemon juice, vanilla, and cornstarch. Pour this mixture into a 9x13 inch casserole dish. In a separate bowl, mix together brown sugar, flour, oats, softened butter, olive oil, cinnamon, and salt until combined to form the crumble. Pour the crumble mixture on top of the blueberries and spread to the edges of the dish. Place into the preheated oven and bake for 60 minutes. While the crisp is baking, prepare the whipped cream: in a bowl of a stand mixer affixed with the whisk attachment, whip heavy cream until it starts to thicken. Once it begins to thicken, add in the maple syrup and whiskey and continue whipping until soft peaks form. Serve the warm crisp in a bowl with a big scoop of the maple whiskey whipped cream.