Saturday, October 12, 2013

Blueberry Crumble Pie

(originally made 9/25/2006)
Had about a pint of fresh blueberries and a bunch of frozen ones, so wanted to make a pie. It turned out good, except I added a tablespoon of flour expecting the berries to be too juicy, and they weren't. Will definitely make it again.

I poured it the filling into a pie plate lined with a Pillsbury ready pie crust with a fluted edge, topped it with the crumble mixture, then baked according to the directions.

* Exported from MasterCook *

Blueberry Crumble (Pie)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh or frozen, thawed blueberries
1 tablespoon (1 to 2 tablespoons) sugar-- I used 2T maple sugar
3 tablespoons butter -- softened
3 (1.5-ounce) packages instant oatmeal with maple and brown sugar

Preheat oven to 375ºF. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

adapted from
"The North American Blueberry Council, no photo"

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