Stove-Top Blueberry Crisp

Too hot to bake? Try this on the stove-top for a wonderful dessert. From Good Housekeeping with modifications.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  medium lemon
• 2  tablespoons brown sugar
• 2  teaspoons cornstarch
• 2  teaspoons  almond liqueur
• 1  tablespoon butter, softened
• 1  pint  about 2 1/2 cups blueberries, rinsed
• 10  almond cookies or 10  macaroons, coarsely crushed
•  confectioners' sugar

Directions

1. From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.
2. In 2-qrt saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.
3. Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.
4. Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring.
5. Spoon hot blueberry mixture into 4 dessert or custard cups; top with cookie crumbs or macaroons and sprinkle with confectioners' sugar.
6. Serve warm with ice cream or whipped cream.