I had some lovely wild Oregon blueberries in the ice-box. I made a crumble of oats, Earth Balance butter and brown sugar for the crust. Then I topped it with 10 oz. of these beauties and a yogurt/brown sugar topping.
Baked it at 350 for about 40 minutes and then we dug in. This is an adaptation of Moosewood's Blueberry Yogurt Pie from, Sundays At Moosewood Restaurant.
Summer in January.
Pair with a cup of tea.
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