Snack
Grape-Nuts Mini Blueberry Crumble Pies
Blueberry pie just got better in miniature size with a Grape-Nuts crumble topping.
Ingredients
No-Bake Grape-Nuts Pie Crust
- 1 cup Grape-Nuts cereal
- 2 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 6 tablespoons melted butter
Blueberry Filling
- 3 cups blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon vanilla
- Pinch of salt
Grape-Nuts Crumble Topping
- ½ cup flour
- ⅓ cup rolled oats
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup cold butter cubed
- ⅓ cup Grape-Nuts cereal
Instructions
Make the crust:
- In a food processor, pulse Grape-Nuts to coarse crumbs.
- Mix in flour, sugar, salt and cinnamon.
- Add melted butter and stir until completely moist and clumpy.
- Press 1-2 tablespoons firmly into each muffin-tin cavity or 3-4 tablespoons into mini tart pans.
- Chill the crusts 10-12 minutes in the fridge.
Make the blueberry filling:
- Toss together all filling ingredients and let rest 5-10 minutes.
Make the topping:
- Mix dry ingredients together.
- Cut butter into the dry ingredient mixture.
- Fold Grape-Nuts into the topping mixture.
Assemble and bake the mini pies:
- Preheat the oven to 375°F.
- Fill the chilled crusts with the prepared blueberry filling. Top each pie with crumble topping.
- Bake the pies for 24-30 minutes until the crumble is golden, the blueberry filling is bubbling and the edges of the crust look toasted.
- Cool pies in tin for 15-20 minutes before lifting out. Serve warm or room temperature.