Stove-Top Blueberry Crisp

• 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

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.

lemon, brown sugar, cornstarch, almond liqueur, butter, blueberries, almond cookies, confectioners

Taken from www.food.com/recipe/stove-top-blueberry-crisp-244049 (may not work)