Creamy Blueberry Crumble Pie


5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
2/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1 (8-ounce) carton low-fat sour cream
¼ cup quick cooking oats
¼ cup flour
2 tablespoons granulated sugar
1 ½ tablespoons margarine


Preheat oven to 375°. Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind, salt and sour cream; spread over blueberries.

Combine oats, flour, granulated sugar in a medium bowl; cut in margarine with a fork or pastry blender; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.

YIELD: 8 servings 325 calories; 9.4g fat; 4.3 g fiber