No Crust Blueberry Pie with Crumble Topping
Indulge in the irresistible charm of a No Crust Blueberry Pie with Crumble Topping, a dessert that combines simplicity with pure fruity bliss. This pie skips the hassle of a traditional crust and instead showcases a luscious blueberry filling, bursting with fresh, juicy berries enhanced by a hint of lemon. Topped with a buttery, cinnamon-spiced crumble made from brown sugar and flour, this recipe delivers the perfect balance of sweet and tangy in every bite. With just 15 minutes of prep time, this no-fuss dessert is ideal for weeknight baking or special occasions. Serve it warm with a scoop of vanilla ice cream for a crowd-pleasing treat that’s sure to become a family favorite. Perfect for blueberry lovers and easy dessert enthusiasts alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 0.5 cups Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 cups All-purpose flour
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish lightly with butter or non-stick spray and set aside.
In a large bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Gently stir until the blueberries are evenly coated and set the mixture aside.
In a separate medium-sized bowl, make the crumble topping by mixing together the all-purpose flour, brown sugar, ground cinnamon, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it forms a crumbly texture similar to coarse sand.
Pour the blueberry mixture evenly into the prepared pie dish.
Sprinkle the crumble topping evenly over the blueberry filling, covering it completely.
Place the pie dish on a baking sheet to catch any juices that may bubble over, and bake in the preheated oven for 40-45 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 30 minutes before serving for the flavors to set.
Serve warm on its own or with a scoop of vanilla ice cream for the ultimate treat.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 35.0 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
