Blueberry Crisp
4 servings

2 cups blueberries
½ cup sugar
¼ cup water
1/8 teaspoon salt
1 tablespoon lemon juice
2 cups cornflakes
¼ teaspoon cinnamon
2 tablespoons butter, cut up

Preheat oven to 375 degrees.
Grease a 1 ½ quart baking dish.
In a saucepan, combine the blueberries, sugar, water, salt and lemon juice.
Bring to a low boil, reduce heat to a simmer and cook for 5 minutes. Remove from heat and allow
the mixture to cool slightly.
Crush the cornflakes a little, it should be flaky still.
Pour half the berry mixture into the prepared casserole dish and sprinkle half the cornflakes over top.
Pour over the remaining berry mixture. Sprinkle the top with cornflakes and cinnamon.
Dot the top with butter.
Bake for 25 minutes.

Serve with hard sauce, cream or ice cream