Blueberry Crumble Pie

Indulge in the delightful flavors of our Blueberry Crumble Pie, a dessert that effortlessly combines the sweetness of fresh blueberries with a crumbly, buttery topping. Perfect for summer gatherings or cozy nights at home, this pie is equally delicious with frozen berries, making it a year-round treat. With its simple preparation and crowd-pleasing taste, it’s sure to become a family favorite. Serve it warm with ice cream or chilled on a hot day, and enjoy the burst of flavor in every bite!

Prep Time20 mins

Cook Time1 hr 5 mins

Total Time1 hr 25 mins

Course: Dessert Cuisine: American Keyword: Use fresh blueberries when in season for optimal flavor. You can substitute other fruits like raspberries or peaches for variety. For a gluten-free option, use gluten-free flour in both filling and topping. Servings: Serves approximately 8 slices Calories: 260kcal Author: Tisha

Ingredients

5 cups blueberries (fresh or frozen)
3 tablespoons white sugar
3 tablespoons flour
1 lemon (zested and juiced)
1 store-bought deep dish pie shell
1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats (quick cooking)
1 teaspoon cinnamon
1/2 cup cold butter

Instructions

Preheat your oven to 350°F (175°C).
Prepare the pie shell according to package instructions and place it in a deep dish pie plate.
Zest and juice the lemon; set aside.
In a large bowl, mix blueberries, white sugar, lemon zest, lemon juice, and flour until coated.
Pour the blueberry mixture into the prepared pie shell.
For the crumble topping, cut cold butter into brown sugar, flour, oats, and cinnamon until crumbly.
Evenly distribute the crumble topping over the blueberries.
Bake for 55–65 minutes until golden brown and bubbling.
Cool before serving.

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