Stove-Top Blueberry Crisp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Too hot to bake? Try this on the stove-top for a wonderful dessert. From Good Housekeeping with modifications. 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.
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