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Blueberry Crumble Mini Pies

  • Prep 15 min
  • Total 55 min
  • Servings 8
  • Pinterest
    146
  • Print
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  • Save
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A baked and bubbly glorious mess of lemony mascarpone and fresh blueberries. And oats. And butter. MORE + LESS -

Bev Weidner
June 23, 2014

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

Steps

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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!

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

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. 

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!

Then the berries (eat a few).

Then the oats (and butter OMG). 

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

Yes, mommy.

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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