Blueberry Crumble Pie
Cindy Munson
ingredients
- 5 cups fresh 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
directions
- 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.
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
Source: Cooking Light
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