Friday, June 17, 2011

Blueberry Crisp

1 cup graham cracker crumbs
1/4 cup margarine or butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
4 cup fresh blueberries
2 tablespoons lemon juice
1 tablespoon water
whipped cream

Combine graham cracker crumbs and butter. Press 1/3 cup crumbs into a 1 1/2 quart baking dish. Stir together sugar, cinnamon, salt, nutmeg and cloves, then add vanilla. Sprinkle 2 cups of the blueberries over crumbs. Cover blueberries with 1/2 of the sugar mixture, then sprinkle with 1 tablespoon of lemon juice and water. Repeat layers with 1/3 cup crumbs, remaining blueberries, sugar mixture and lemon juice. Top with remaining 1/3 cup crumbs. Cover and bake for 40 minutes in a 350 degree oven. Increase to 400 degrees and bake 10 minutes longer. Cool for 30 minutes and serve with whipped cream.