Blueberry & Ricotta Crumble

Ingredients:

· 1 package cream cheese

· 6 ounces ricotta

· 2 eggs

· ½ cup sugar

· 1 teaspoon almond extract

· 6 ounces blueberries

· 1 recipe pie crust (see below)

· 1 tablespoon butter, melted

· Sugar, to garnish

Instructions:

1. Preheat oven to 350 degrees. Grease a 9” baking dish and set aside.

2. Make pie crust, wrap and place in refrigerator to rest.

3. With a mixer, beat cream cheese, ricotta and sugar until combined. Add eggs, one at a time. Add almond extract. Fold in blueberries.

4. Pour blueberry mixture into prepared pan.

5. Crumble or roll out and cut out pie crust and place on top of blueberry mixture. Brush lightly with melted butter and sprinkle with sugar.

6. Bake for 25-35 minutes, or until pastry crust is brown and filling is bubbly.

Simple Pie Crust:

· 1 C. flour

· 1/3 C. butter, cut into large chunks

· ¼ C. water, or more if needed

· 1 tsp sugar

· ½ tsp salt

Instructions:

1. Mix the flour, butter, sugar, and salt together in a bowl.

2. Using a pastry cutter, cut the butter into the flour until the butter is in small pieces.

3. Add the water and work in gently until a dough has formed.

4. Shape into a ball wrap and refrigerate for 20-30 minutes.