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U.S. Highbush Blueberry Council

Blueberry-Apricot Pot Pies
Blueberry-Apricot Pot Pies

Ingredients

  • 4 cups fresh blueberries
  • ½ cup sugar, divided
  • 9 tablespoons flour, divided
  • ¼ cup cooking oats
  • ¼ cup walnuts, chopped
  • 5 tablespoons butter, cut in small pieces
  • 2 teaspoons pumpkin pie spice*

Instructions

  1. Preheat oven to 375°F
  2. In a 9-inch pie plate, toss blueberries with ¼ cup of the sugar and 1 tablespoon of the flour
  3. Spread evenly in pie plate
  4. In a medium bowl, combine remaining 8 tablespoons (½ cup) flour, the oats, walnuts, pumpkin pie spice and remaining ¼ cup sugar
  5. Using a pastry blender or two knives, cut in butter until moist crumbs form
  6. With your fingers, press together crumbs to make large chunks
  7. Place on top of blueberries
  8. Bake in top third of oven until topping is browned, about 20 minutes
  9. Cool on a rack

Number of servings (yield): 6

Nutrition

Per Portion:

293 calories

3 g protein

13 g fat

43 g carbohydrate

Variations

* To make your own blend, combine 1-¼ teaspoons ground cinnamon with ¼ teaspoon each ground ginger, ground nutmeg and ground allspice

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