Here she is, my traditional 4th of July Blueberry Crumble Pie Recipe. I think I’ve made this every year for the last 15 years.
Best in July, when the blueberries are abundant and sweet. It doesn’t have a fancy lattice crust, but it’s faster, easier, and oh so delicious!
This blueberry crumble starts with a graham cracker crust (store-bought or homemade crustrecipe here), topped with piles of plump and juicy fresh blueberries, luscious sour cream mixture, then it’s finished with a crumbly topping.
Serve it with a homemade whipped cream recipe or vanilla ice cream. It’s hard to have just one serving. You may need to go back to the pan with a fork when no one is looking.
Ingredients Shopping list for Blueberry Crumble
Fresh Blueberries Sour Cream Brown Sugar Flour Lemon Vanilla Extract Unflavored Breadcrumbs Granulated Sugar Butter Graham Cracker Crust purchased or homemade recipe here
This blueberry crumble pie recipe is perfect in the summer when blueberries are abundant and sweet. It’s a fast, easy, and delicious treat! Great for a 4th of July party dessert.
1 graham cracker crust, purchased or homemade recipe here 5–6 cups fresh blueberries 1 cup (8 oz.) sour cream 3/4 cup brown sugar 2 tablespoon all-purpose flour 1/2 teaspoon lemon rind, grated 1 1/2 teaspoons vanilla extract 1/4 cup unflavored breadcrumbs 1 tablespoon sugar 1 tablespoon butter, melted
Preheat the oven to 375°F (190°C).
Wash and pat dry the blueberries, then pour into the graham cracker crust, recipe here. Set aside.
In a large bowl, stir together sour cream, brown sugar, flour, vanilla, lemon rind, and vanilla. Pour over the blueberries in pan. Then in a small bowl, mix breadcrumbs, granulated sugar, and butter until combined. Spread the topping over the sour cream mix.
Bake the blueberry crumble until the filling is bubbly and the topping is golden brown and set nicely approximately 30 to 40 minutes. Let the pie cool a little before digging in! Top with ice cream or homemade whipped cream. Enjoy!