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

Related recipes