Blueberry Crisps

Directions

1. Grate 1/4 teaspoon of the lemon peel, and squeeze out 1 teaspoon of juice.
2. Combine the peel, juice, brown sugar, cornstarch, almond liqueur, water, butter and 1/2 the blueberries in a saucepan. Crush the berries using a spoon. Heat on medium until it boils. Stir in the remaining berries and boil for 2 minutes, stirring constantly.
3. Spoon into 4 dessert cups. Top with the cookie crumbles and sugar. Serve while still warm.