Skillet Blueberry Crisps

1. 1

   From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.

2. 2

   In 2-quart saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.

3. 3

   Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.

4. 4

   Cook blueberry mixture over medium heat, stirring constantly until mixture boils.

5. 5

   Stir in remaining blueberries and boil 2 minutes longer, stirring.

6. 6

   Spoon hot blueberry mixture into 4 dessert or custard cups; top with amaretti-cookie crumbs and sprinkle with confectioners' sugar.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.