July is National Blueberries Month, but we don’t need an excuse to enjoy this delicious and good-for-you fruit.
Blueberries are very low in calories. 100 g fresh berries provide only 57 calories. However, they possess notable health benefiting plant-nutrients such as soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness. In addition, blueberries are among the highest anti-oxidant value fruits.
Summertime entertaining is the perfect occasion to serve a Blueberry Crumb Pie. Give this recipe a try–we think you and your guests will love it. The recipe is adapted from one on the Allrecipes.com website, and features Marisolio’s Wild Blueberry Balsamic.
1 9 inch unbaked refrigerated pie crust (Pillsbury)
3/4 cup white sugar
1/3 cup all purpose flour
2 tsp grated lemon zest
1 T. lemon juice
1 T. Marisolio Wild Blueberry Balsamic
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all purpose flour
1/2 tsp ground cinnamon
6 T. butter
Preheat the oven 375. Line the pie plate with the pie crust. In a large bowl, stir together the sugar and the flour. Mix in the lemon zest, lemon juice, and Wild Blueberry balsamic. 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 the butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in a preheated oven, or until browned on top. Cool over a wire rack.