Blueberry Crumble Pie

Desserts

It’s all about blueberries with this easy summertime dessert.

Details

Ingredients

5 cups fresh blueberries
1-9 inch graham cracker crust
¾ cup packed light brown sugar
3 T. all-purpose flour
1 ½ t. vanilla extract
¼ t. grated lemon zest
1-8 oz carton sour cream
2 T. plain bread crumbs
¼ cup rolled oats
1 T. granulated sugar
1 T. unsalted butter, melted
Gifford’s of Maine Old Fashioned Vanilla Ice Cream, optional

To Prepare

Preheat oven to 375°. Place blueberries in crust and set aside.

In a medium bowl, combine brown sugar, flour, vanilla, lemon zest, and sour cream. Spread over blueberries. In another bowl, combine breadcrumbs, rolled oats, granulated sugar and butter. Sprinkle on top of the sour cream mixture.

Bake at 375° for 35 minutes or until set and topping is lightly browned. Cool for an hour.

To Serve

Serve at room temperature or warm topped with vanilla ice cream.

Pairs With

Massolino Moscato D’Asti

Eddie’s Recipe Tip:

Try mixing fresh blackberries and raspberries with the blueberries.