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Blueberry-Apricot Pot Pies: Main Image

Quick Facts

Nutrition Facts

Calories 319
  Calories from Fat 119 (37%)
(21%)Total Fat 14g
(33%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
(8%)Cholesterol 25mg
(0%)Sodium 4mg
(6%)Potassium 206mg
Total Carbohydrate 48g
(17%)Dietary Fiber 4g
Sugars 29g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Blueberry-Apricot Pot Pies


  • 4 cups fresh blueberries

  • 1/2 cup dried apricots, cut into 1/4-inch pieces

  • 1/2 cup sugar, divided

  • 9 Tbs flour, divided

  • 1/4 cup cooking oats

  • 1/4 cup walnuts, chopped

  • 5 Tbs butter, cut in small pieces

  • 2 tsp pumpkin pie spice

The slight tartness of blueberries combined with sweet apricots create a very memorable dessert.


  • Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries and apricots with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate.
  • In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form. With your fingers, press together crumbs to make large chunks; place on top of blueberries.
  • Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.