Serves: 8
Total Calories: 236
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium bowl toss together crackers, margarine or butter and lemon peel. Press half of crumb mixture in 8 x 8 x 2-inch baking dish. Bake at 400°F for 10 minutes.
3. In small bowl stir together pie filling and cinnamon. Spread over baked crust. Sprinkle with remaining crumb mixture. Bake at 400°F about 20 minutes more or until golden brown. Cool for 10 minutes.
4. In chilled bowl beat cream on medium speed of electric mixer until soft peaks form. To serve, spoon blueberry mixture into dessert dishes. Top with whipped cream. Serve immediately.
NOTE: Although the ingredients are not traditional, the crumble still tastes like a time-honored recipe.
This Blueberry Crumble recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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