This is the perfect use of the fresh fruit of summer and the overabundance of blueberries. 

Crumble topping:

4-½ cups flour
3 teaspoons baking powder
1-½ cups sugar
3 eggs
1-1/8 cups oil
1-½ teaspoons vanilla extract
Mix all ingredients together to form coarse crumbs.

For filling:

8 cups blueberries, fresh (or 4 bags frozen)
2 teaspoons corn starch
3 tablespoons sugar
cinnamon and sugar to sprinkle on top
Mix together the blueberries, corn starch and sugar.

Instructions

Press ½ of the crumble topping into a wide bottom or deep dish pie pan. Add blueberries. Top with the other half of the crumble mixture. Sprinkle with cinnamon and sugar.
Bake in 350 degree oven for 45 minutes. Put something under the pie as it may drip in the oven. Serve with pareve ice cream or whipped topping.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!