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Title: Blueberry Crumble Pie Categories: Not, Sent Yield: 8 Servings 5 c Fresh or frozen blueberries 1 9-inch reduced-fat graham -cracker crust 3/4 c Packed brown sugar 3 tb All-purpose flour 1 1/2 ts Vanilla 1/4 ts Grated lemon rind 1 Carton (8 oz) low-fat sour -cream 1/4 c Dry bread crumbs 1 tb Granulated sugar 1 tb 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. NOTES : Per serving: cals - 312 - 24%ff fat - 8.4g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons |