Blueberry Crumble Pie

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 2.5 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 3.2 g
Carbohydrate 56.5 g
Fiber 4.3 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 166 mg
Calcium 61 mg

Ingredients

5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon margarine, melted

Preparation

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.

Note:

June 1997
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