In a large skillet combine, cornstarch, sugar, nectarine and blueberries over medium low heat. Bring to a simmer and cook about 10 minutes, or until mixture is thickened and fruit is tender, stirring frequenly. Set aside. In a large skillet combine butter, honey, salt, almonds. Cook over medium heat, about 5 minutes, or until almonds turn golden. Remove from heat and stir in corn flakes. Spread mixture onto a baking sheet lined with foil or parchment and allow to cool for 10 minutes. Break into small chunks. Divide blueberry mixture into 6 serving bowls. Sprinkle each with the crunchy topping.