No Crust Blueberry Pie With Crumble Topping - cooking recipe

Ingredients

Pie
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces blueberries (fresh berries preferred or thaw frozen, can use raspberries, blackberries, or similar)
Topping (optional)
3/4 cup graham cracker, finely crushed (about 5 crackers)
1/8 cup granulated sugar
2 tablespoons butter
1/2 teaspoon cinnamon

Preparation

Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
In a medium bowl: mix flour, sugar, baking powder, and salt.
In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
Gradually add blueberries to mixture and gently stir to coat berries.
Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
(Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
(Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
Let cool, serve, and enjoy.