Blueberry crumble pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Fresh or frozen blueberries |
| 1 | 9-inch reduced-fat graham cracker crust | |
| ¾ | cup | Packed brown sugar |
| 3 | tablespoons | All-purpose flour |
| 1½ | teaspoon | Vanilla |
| ¼ | teaspoon | Grated lemon rind |
| 1 | Carton (8 oz) low-fat sour cream | |
| ¼ | cup | Dry bread crumbs |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Margarine, melted |
Directions
Preheat oven to 375°. Place blueberries in crust; set aside.
Combine brown sugar, flour, vanilla, rind and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.
NOTES : Per serving: cals - 312 - 24%ff fat - 8.4g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <taillon@...> on Jul 06, 1997