BLUEBERRY CRUMB PIE

Sweet, juicy, blueberries. I just love them. And at this time of the year, this pie comes to mind. Not only is this pie delicious, but as you know, blueberries are good for you. So, I hope you give this a try. The filling is yummy and the topping is oh-so-good. Enjoy!

1 9-inch unbaked pie crust

FILLING
3/4 c. granulated sugar
1/3 c. all-purpose flour
1 T. cornstarch
1/2 tsp. ground cinnamon
1 T. lemon juice
5 c. fresh blueberries

TOPPING
2/3 c. packed light brown sugar
3/4 c. quick cooking oats
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 T. butter, melted

Preheat oven to 375 degrees F. Press pie crust into 9-inch pie plate. In a large bowl, stir together the sugar, flour, cornstarch and cinnamon. Mix in blueberries. Add lemon juice and fold gently to combine. Pour into pie crust.
Topping: In a medium bowl, stir together the brown sugar, oats, flour, cinnamon and nutmeg. Mix in melted butter with fork (or hands) until crumbly. Spread evenly over the pie filling. Bake for 60 minutes or until top is browned. Cool completely on a wire rack.