All-Season Crustless Fruit Pie
Fact: Cinnamon and berries baking in the oven is one of the best smells ever!
A warm berry pie is always in season. By using frozen berries you can enjoy this sweet treat anytime. Quick-cooking tapioca thickens the berries. A no-fuss sour cream and breadcrumb mixture creates a simple topping, making this recipe perfect for even a novice chef.
Did you know? Pastry flour has a finer texture than all-purpose flour, giving baked goods a softer crumb. Use whole wheat for a higher fiber content and slightly nuttier flavor.
8 servings (about 3⁄4 cup)
1 pound bag frozen berries (Do not thaw.)
1⁄4 cup water
3 tablespoons plain dry breadcrumbs
1⁄4 cup Splenda, divided (use to taste)
1 teaspoon cinnamon
2 tablespoons quick-cooking tapioca
1 cup light sour cream
1⁄4 cup whole wheat pastry flour
1⁄4 teaspoon salt
Directions
- Preheat oven to 375°. Arrange berries evenly on an 8-inch pie plate and sprinkle water over the berries.
- In a small bowl, combine breadcrumbs, 1 tablespoon Splenda and cinnamon. Sprinkle half of the bread crumb mixture and the tapioca over the berries.
- In a small bowl, mix the sour cream, the remaining Splenda, flour and salt. Spread over the bread crumb layer.
- Sprinkle remaining bread crumb mixture over the top. Bake for 35 minutes. Serve warm.