Stove-Top Blueberry Crisp - cooking recipe

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

Preparation

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