Low carbers, look away now….This is majah dangerous, y’all!
I wanted to make a special dessert for my favorite camera dude and his awesome wife….She said she likes desserts you can warm up and put ice cream on. This is chocolate-y, creamy, blueberry yum in a pie plate. Carb overload? Fuh-gettaboutit. Just get your butt to the gym in the morning. It’s worth it!
Blueberry Chocolate Crumble Pie
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Ingredients
- One Pillsbury Pie Crust
- 3 cups fresh blueberries
- 3/4 cup sugar
- 3 Tb flour
- 1/2 tsp cinnamon
- sprinkle of nutmeg
- pinch of kosher salt
- 1 tsp fresh lemon juice
- 1 cup chocolate chips
- 1 stick of butter plus 3 Tb for topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup flour
- sprinkle of cinnamon and nutmeg
For the pie filling
For the crumb crust
Instructions
- Preheat oven to 400
- Line a 9 inch pie dish with one pre-made crust (I like Pillsbury best)
- Sprinkle 1 cup of chocolate chips on top of the crust and bake for 10 minutes.
- In a bowl, mix berries with sugar, flour, salt, spices and lemon juice.
- Take pie out of the oven and pour in the berry mixture on top of the melted chocolate chips.
- Using fingers, mix ingredients until crumbly and sprinkle over the blueberry filling. Place 3 Tb of butter on top of crumb crust before you place in oven.
- Bake at 400 for 35 minutes.
For the pie filling
For the crumb crust
And on a sentimental note, the filling is my Grandma Ronnie’s recipe– the crumb topping is my Grandma Parker’s recipe! Best combo of Grandma legacies!
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