Description
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.
Ingredients
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 tablespoons 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
Instructions
Preheat the oven to 375°F (190°C).
Wash and pat the blueberries dry, then pour them into the prepared graham cracker crust. Set aside.
In a large bowl, stir together the sour cream, brown sugar, flour, vanilla, and lemon rind. Pour the mixture evenly over the blueberries.
In a small bowl, melt the butter. Add the graham cracker crumbs and granulated sugar, then stir until combined. Sprinkle the topping evenly over the pie.
Bake for 30–40 minutes, or until the filling is bubbly and the topping is golden brown and set. Let the pie cool for 15–20 minutes before digging in. Serve with a scoop of vanilla ice cream or homemade whipped cream, if desired. Enjoy!
Notes
This recipe fits perfectly in a store-bought 10-inch graham cracker pie crust if you’re looking for a quicker option. I use 6 cups of blueberries when making it this way.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sodium: 300 mg
- Fat: 16 g
- Carbohydrates: 56 g
- Fiber: 4.3 g
- Protein: 3.3 g
- Cholesterol: 11 mg
