Blueberry Crisp

1    c. graham cracker crumbs
1/4  c. margarine or butter, melted
3/4  c. firmly packed brown sugar
1    tsp. ground cinnamon
1/2  tsp. salt
1/4  tsp. ground nutmeg
1/8  tsp. ground cloves
1    tsp. vanilla
4    c. fresh blueberries
2    Tbsp. lemon juice
1    Tbsp. 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.