Pie, Blueberry Crumb
Click on the link below to see a colored photo of this recipe.
Recipe Link: http://communities.msn.com/RecipesForNonCooks/desserts.msnw List of Ingredients
1 unbaked 9-inch deep-dish pie shell
6 cups blueberries, stemmed and rinsed*
1/2 cup granulated sugar
1/4 cup instant tapioca
3 tablespoons fresh lemon juice
TOPPING:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup unsalted butter, softened
Recipe
1. Line a large baking sheet with foil and place it on the lower oven rack to catch drips from pie. Preheat oven to 375 degrees F.
2. In a large bowl, toss blueberries, sugar, tapioca and lemon juice. Spoon into pie shell, mounding it in the center.
3. To prepare topping; in a small bowl, combine flour brown sugar and spices. Using a fork, stir in butter until coarse crumbs form. Sprinkle topping evenly over fruit.
4. Bake until juices are bubbling and crust is golden, about 45 minutes. Transfer to a wire rack and cool completely.
From Healthy Meals in Minutes, 1995.
*4 to 5 cups fresh strawberries can be used instead of blueberries.
Serves 8
Calories 353
Fat 13 g
Cholesterol 16 mg
Sodium 175 mg
|
|
member logon
