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Blueberry Crumble Mini Pies

Bev Cooks Recipe by
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Blueberry Crumble Mini Pies
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 8
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Blueberry Crumble Mini Pies

A baked and bubbly glorious mess of lemony mascarpone and fresh blueberries. And oats. And butter.

Ingredients

8
ounces mascarpone cheese
1
tablespoons cane sugar
2
tablespoons fresh lemon juice
1
cup oats
3
tablespoons butter, room temperature
2
Pillsbury™ Refrigerated Pie Crust (1 box)
1 1/2
cups fresh blueberries
1
tablespoon powdered sugar, for garnish if desired
8-10 fresh mint leaves, for garnish if desired
Whipped cream, for garnish if desired

Directions

  • 1 In a small bowl, stir together the mascarpone cheese, sugar and lemon juice.
  • 2 In another small bowl, mix together (with your fingers) the softened butter and oats.
  • 3 Roll out each pie crust on a floured work surface. Using a 4-inch cookie cutter, cut out 8-10 circles. Nestle them into muffin tins, lightly pressing against the sides and crimping the edges.
  • 4 Spoon a tablespoon or so of the mascarpone mixture into each pie cup, followed by a tablespoon of fresh berries, and a small dollop of the oat/butter mixture.
  • 5 Place in a 425°F oven and bake for roughly 20 minutes, or until the pie crust is cooked through and oats on top are browned and bubbly.
  • 6 Let cool about 10 minutes, then dust with a kiss of powdered sugar and garnish with fresh mint leaves and whipped cream, if desired. Serve immediately.
See Step By Step

Step By Step  

Summer dessert gone wild – with blueberries, mascarpone cheese and crumble topping.

As prepared by Bev Cooks,

Can we inhale six of these at once? Wait, did I just dare myself? CHALLENGE ACCEPTED. Blorb.

I lovelovelove summer desserts. They're kind of healthy, so you have the excuse of eating approximately 82.634% more of them. On any given day. All of the days. 

The thing that makes these spectacular is the lemon/mascarpone filling. Sure, sure they have fresh, plump summer blueberries in them. But the CHEESE. They have cheese in them. Italian cream cheese with a kiss of lemon. If you need to lie down and/or dance and/or send a few emails, fine by me. 

And then they're each topped with a little happy bundle of oats and butter. Baked, bubbly, beautiful. 

Summer rules my face. 

Let's make 'em!

 

Blueberry Crumble Mini Pies

Start by gathering some ingredients. You'll need Pillsbury pie crusts, some berries, some mascarpone cheese, a little lemon, sugar, oats and butter. 

 

Blueberry Crumble Mini Pies

In a small bowl, give your cheese, lemon and sugar a little stir. I tried whisking and end up cursing. So just stir it all together. 

 

Blueberry Crumble Mini Pies

After you've cookie cuttered (cookie cuttered?) eight to ten 4-inch circles, nestle them into ungreased muffin tins and give them a cute little crimp. Your crimps are most definitely going to be cuter than mine. Guaranteed.

Spoon a little of the cheese in each!

 

Blueberry Crumble Mini Pies

Then the berries (eat a few).

 

Blueberry Crumble Mini Pies

Then the oats (and butter OMG). 

 

Blueberry Crumble Mini Pies

Baked! I dusted them with a little powdered sugar, because remember the blueberries inside? Gotta even out the health-to-fun ratio. 

 

Blueberry Crumble Mini Pies

Yes, mommy.

 

Blueberry Crumble Mini Pies

Or you could get totally crazy and throw a bunch of whipped cream on top! And mint leaves. Please, yes, all of it. 

And that's how the crumble ... crumbles. 

 

Did Bev mention the lemon cheese filling? Oh. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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Nutrition Information 
No nutrition information available for this recipe
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