Caroline Cooks's Note:
Too hot to bake? Try this on the stove-top for a wonderful dessert. From Good Housekeeping with modifications.
My Private Note
Units: US | Metric
- 1From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.
- 2In 2-qrt saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.
- 3Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.
- 4Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring.
- 5Spoon hot blueberry mixture into 4 dessert or custard cups; top with cookie crumbs or macaroons and sprinkle with confectioners' sugar.
- 6Serve warm with ice cream or whipped cream.
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Nutritional Facts for Stove-Top Blueberry Crisp
Serving Size: 1 (100 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 103.1
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 28.4 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 2.1 g
- Sugars 14.4 g
- Protein 0.7 g
The following items or measurements are not included: