Blueberry Crisps


5 cups blueberries (I prefer fresh but you can use frozen)
2 tablespoons sugar
3 tablespoons flour
1 lemon
 

Topping
1⁄4 cup butter, softened
1⁄2 cup brown sugar
1⁄4 cup flour
3⁄4 cups oats
1⁄2 cup almonds, chopped (optional)
2 teaspoons Cookie Nip
1⁄4 teaspoon cinnamon
 

Preheat oven to 375 degrees. Grate the rind of the lemon and squeeze half of the juice. Pour blueberries into a plastic bag. Toss blueberries with 1 tablespoon of lemon juice, sugar, lemon rind, and 3 tablespoons of flour. Pour into a glass baking dish. With a fork, combine the butter, brown sugar, oats, flour, Cookie Nip, cinnamon and nuts. Sprinkle over the top of the berries. Bake 35-40 minutes until golden brown and the fruit is bubbly. Serve warm.