Cherry (Blueberry) Crumble Slab Pie

By ctaubenheim

Ingredients

• Crust:
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• Filling:
• 2 lb fresh or frozen cherries or blueberries
• 1/2 cup granulated sugar
• 3 Tbsp cornstarch
• 1/4 tsp ground cinnamon
• grated peel of 1 lemon
• Topping:
• 1 cup all purpose flour
• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 5 Tbsp butter melted and cooled
• NOTE: It would be great to add some chopped pecans or walnuts to the topping mixture

Details

Servings 12
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 400. Place both pie crusts in half sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.

In a large bowl, toss filling ingredients. Dump into crust.

In small bowl, mix topping ingredients with fork. Use finger to form olive sized chunks of topping. Scatter over top of filling.

Bake at 40-45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.