Blueberry Crumb Pie

You know when you find a new recipe and it's like...what else can I use as a reason to keep making this??? Well for me it's even more so true when it comes to baking. I'm not worth much in that department and truthfully I don't care much for baking but waaaay back in June (that was ages ago right?) I made this blueberry crumb pie as a father's day dessert and again for a friend after she had a baby. Of course since the pie was not a total disaster I wanted to share! This is a true "If I can, YOU can" kind of deal. I included the tweaks I made to the ingredient list. It was still aplenty sweet.

*Shared from recipe from Allrecipes app*


Ingredients
1 (9 inch) unbaked pie crust
3/4 cup white sugar (I used a 1/2)
1/3 cup all purpose flour
2 tsp. lemon zest (I have zero zesters here so I left this out ;)
1 tbsp. lemon juice
5 cups fresh/frozen blueberries (if frozen, thaw first otherwise a little too juicy)

(topping)
2/3 cup packed brown sugar
3/4 rolled oats
1/2 cup all purpose flour
1/2 tsp. ground cinnamon
6 tbsp. butter (I think I used 4)

Directions

Preheat oven to 375 degrees

Press pie crust into bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.

In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40 minutes in the preheated oven or until brown on the top. Cool before cutting.

serves 8 or if you're like John and I...maybe 3. J/k...but seriously. Serve with vanilla ice cream!