Blueberry Crumble Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 24%
  • Fat: 8.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.2g
  • Carbohydrate: 56.5g
  • Fiber: 4.3g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 166mg
  • Calcium: 61mg

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

  1. Preheat oven to 375°.
  2. Place blueberries in crust; set aside.
  3. 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.
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