Stove-Top Blueberry Crisp

1. 1

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

2. 2

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

5. 5

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

6. 6

   Serve warm with ice cream or whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.