1 nine-ish inch graham cracker crust
1/2 cup raw sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon lemon juice
splash of alcohol-free vanilla
2 tablespoons salt-free butter1. Heat oven to 425ºF.
2. Prepare crumbly topping*
3. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pie plate; sprinkle with lemon juice
and dot with vanilla and butter.
4. Bake 20 to 35 minutes or until top is brown and juice begins to bubble through topping. If the top
darkens too much before any bubbling occurs, cover with foil and, only if necessary, lower oven heat.
Serve warm or cold.
*Crumbly topping
1/2 cup pancake mix
1/4 cup packed brown sugar
2 tablespoons butter (firm)
1/4-1/2 cup of small cookie pieces (to taste and texture--optional)
Stir together all ingredients until crumbly.