Blueberry-Apricot Pot Pies
Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 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.
YIELD: 6 portions
* To make your own blend, combine 1-1/4 teaspoons ground cinnamon with 1/4 teaspoon each ground ginger, ground nutmeg and ground allspice.
Per portion: 293 calories, 3 g protein, 13 g fat, 43 g carbohydrate
| 4 cups fresh blueberries 1/2 cup sugar, divided 9 tablespoons flour, divided 1/4 cup cooking oats 1/4 cup walnuts, chopped 5 tablespoons butter, cut in small pieces 2 teaspoons pumpkin pie spice* |
Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 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.
YIELD: 6 portions
* To make your own blend, combine 1-1/4 teaspoons ground cinnamon with 1/4 teaspoon each ground ginger, ground nutmeg and ground allspice.
Per portion: 293 calories, 3 g protein, 13 g fat, 43 g carbohydrate