Thursday, July 8, 2010

Low-Fat Blueberry Crumble Pie

So I am 7 months into my little blogging adventure, and I am still trying to get a feel for what people would like to see more or less of each week. I love it when people leave comments with suggestions because I like the idea of this blog being more of a dialogue than my personal cooking diary. Let's be honest, I still have a lot to learn. I also love it when I receive emails from people making special requests. In fact, I scream across the apartment for my husband to come see my "fan mail." I recently received an email from a blog reader who wanted a quick and easy healthy summer dessert, so that is the motivation behind today's blog post. So, long story short, if you email, I will respond.....mostly because I don't really get that many emails, so it is still a pretty big deal. ;-) But seriously, this blog is still very much a work in progress, so if you have any advice, I would love to hear it.

I have been making this blueberry crumble since I was in college. It isn't exactly worthy of a special occasion, although my husband did request it once for his birthday. In fact, now that I have really taken up baking, I find myself slightly apologetic that I am using a pre-made crust. I suppose you could make the crust from scratch....but the beauty of this dessert is that it is easy and casual---and best of all, low in fat. And since we are in the middle of bathing suit season, I could use more desserts like this and less desserts like this.

The recipe is pretty simple, and it really lets the natural sugars of the blueberries shine through without adding too many additional ingredients. It is best served warm, but there have been times when we eat it straight out of the fridge because it is just that good.

Here is what you will need:

Step 1: Preheat oven to 375°. Rinse 5 cups of blueberries and place in pie plate.

Step 2. Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries.

Step 3: Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture.

Step 4: Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack (if you can wait that long).

Recipe Courtesy: Cooking Light Magazine


5 cups fresh or frozen 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


  1. This sounds YUM! I am writing up my usual Friday Food Links for tomorrow at, and will surely add this recipe link!

  2. Maria, I love the recipes but wish you'd have a printable format for them too (maybe from a link) so that I could take a screen shot of short condensed version, or could just print it out....hope it happens and keep bloggin' sister!

  3. Thanks, Erin! That's actually really helpful to hear. I'm going to start condensing all of the instructions at the bottom...and will work on figuring out how to create a 'printable' version!


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