Blueberry Crisp

1 c. graham cracker crumbs
3/4 light brown sugar, firmly packed
1/4 t. ground nutmeg
1 t. vanilla
2 T. fresh lemon or lime juice
Whipped cream
1/4 c. butter or margarine, melted
1 t. ground cinnamon
1.8 t. ground cloves
4 c. (2 pints) fresh blueberries
1 T. water

Combine graham cracker crumbs and butter. Press 1/3 c. of crumbs into a 1-1/2 quart baking dish. In a small bowl stir together sugar, cinnamon, nutmeg and cloves, add vanilla. Spoon half the blueberries over crumbs. Sprinkle half the sugar mixture. Sprinkle with 1 T. lemon or lime juice and water. Repeat layers with 1/3 c. crumbs, remaining blueberries, sugar mixture, and juice. Top with remaining 1/3 c. crumbs. Cover and bake in a 350 degree oven for 40 minutes. Uncover and increase temperature to 400 degrees and bake for 10 minutes longer. Cool to room temperature and serve with whipped cream, if desired. Makes 6-8 servings.