Recipes
Blueberry-Apricot Pot Pies
1 Ratings
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Blueberry-Apricot Pot Pies
Recipe: 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
- Preheat oven to 375°F
- In a 9-inch pie plate, toss blueberries with ¼ cup of the sugar and 1 tablespoon of the flour
- Spread evenly in pie plate
- In a medium bowl, combine remaining 8 tablespoons (½ cup) flour, the oats, walnuts, pumpkin pie spice and remaining ¼ cup sugar
- Using a pastry blender or two knives, cut in butter until moist crumbs form
- With your fingers, press together crumbs to make large chunks
- Place on top of blueberries
- Bake in top third of oven until topping is browned, about 20 minutes
- Cool on a rack
Quick notes
Per portion: 293 calories, 3 g protein, 13 g fat, 43 g carbohydrate
* To make your own blend, combine 1-¼ teaspoons ground cinnamon with ¼ teaspoon each ground ginger, ground nutmeg and ground allspice
Number of servings (yield): 6