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BLUEBERRY CRISP


3 c. blueberries 1/4 tsp. lemon juice 1/2 c. sugar 1/3 c. flour 1 tsp. cinnamon 1/4 tsp. ginger 2 tbsp. butter

Gently mix berries with lemon juice. Spread in greased 8 or 9 inch pie plate. In small bowl mix flour, sugar, cinnamon and ginger. Add melted cooled butter, toss with fork until crumbly. Sprinkle over berries. Bake at 400 degrees for 20 to 25 minutes or until topping is lightly browned. Cool 10 minutes or until topping is crisp. Spoon ice cream on it. Excellent! Enjoy.

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