Blueberry Crumble Pie

  • 5 cups fresh blueberries

  • 1 (9-inch) reduced-fat graham-cracker crust

  • ¾ cup packed brown sugar

  • 3 tablespoons all-purpose flour

  • 1½ teaspoons vanilla extract

  • ¼ teaspoon grated lemon rind

  • 1 (8-ounce) carton low-fat sour cream

  • ¼ cup dry breadcrumbs

  • 1 tablespoon granulated sugar

  • 1 tablespoon margarine, melted

  • 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.

Blueberry Crumble Pie photo
notes:

CALORIES 312(24% from fat); FAT 8.4g (sat 2.5g,mono 1.7g,poly 0.8g); PROTEIN 3.2g; CHOLESTEROL 11mg; CALCIUM 61mg; SODIUM 166mg; FIBER 4.3g; IRON 1.3mg; CARBOHYDRATE 56.5g

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