This gluten-free and dairy-free Oat Crumble Blackberry Pie is sweetened with just honey and maple syrup. The perfect dessert to satisfy your sweet craving in a healthy way.
This recipe was inspired by Fit Foodie Find’s Lemon Blueberry Crumble Bars. So so so good, as well!
How To Make Almond Oat Crumble
Easy! Just mix almond flour, old-fashioned rolled oats, and a bit of salt with vanilla, a splash of nut milk, maple syrup, and coconut oil. Take a spoon to combine it all and about 2 minutes later you have your crumble.
You use this as a base crust for the pie and also as crumble on top. To use for the base just add to an 8″ springform and press it down firmly with your fingers and the palm of your hands until you evenly cover the bottom.
Prebake the base so it doesn’t become soggy when you add the filling. This is a great gluten-free alternative to a wheat-flour-based pie crust as used in my simple pear tart.
For the blackberry pie crumble layer on top, leave the almond oat crumble the way it was once you first mixed it. Sprinkle it on top of the filling and it will be deliciously crumbly and still somewhat soft because it’s baked less time than the base.
How Do You Make Blackberry Pie Filling From Scratch?
Similar to jam. Just cook the blackberries until they are easy to squish against the wall of the pot. This takes about 15 minutes. Sweeten them with the sweetener of your choice. Honey, Maple Syrup, brown sugar, white sugar or even sugar alcohols work perfectly fine. And if you are a coconut fan, add some desiccated coconut.
The best way to thicken the filling is to add some sort of starch to it. Corn starch, potato starch, or tapioca starch all work well. Make sure you add the starch from the beginning of the cooking process so it dissolves well and doesn’t clump.
This obviously works with any berry, not just blackberries. Strawberries, blueberries, raspberries…. even cherries work fantastic with this from-scratch filling.
How To Store the Pie and How Long Does It Last?
The pie is best stored in an airtight container in the refrigerator and lasts for 3-5 days in there.
This blackberry pie freezes really well though, so if you won’t be able to finish it within 5 days, store in a freezer-safe container for up to 3 months. To defrost, simply add to the fridge 12 hours prior to consumption.
Almond Oat Crumble Blackberry Pie
- 3 cup almond flour
- 1 cup rolled oats
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 Tbsp nut milk
- 1 tsp vanilla
- 1/8 tsp sea salt
- 3 cups blackberries
- 1/4 cup unsweetened shredded coconut
- 1 Tbsp corn starch
- 1/8 tsp sea salt
- 1/4 cup honey
- 3/4 cup water
- Preheat oven to 350F.
- Add almond flour, rolled oats, coconut oil, maple syrup, nut milk, vanilla, and sea salt to a large bowl and use a spoon to mix well until crumbles form.
- Add all but 1 cup of crumbles to an 8" inch parchment-paper lined springform and press firmly into the bottom to form the pie crust base.
- Pre-bake the base for 10 minutes.
- In the meantime, add blackberries, shredded coconut, corn starch, sea salt, honey, and water to a small saucepan, mix well and bring to a boil. Once boiling, reduce the heat to medium-low and simmer stirring often for 10-15 minutes or until the blackberries can easily be squished at the side of the pot. (see video).
- Add the blackberry pie filling to the prebaked crust, sprinkle with the remaining almond oat crumbles and return to the oven for another 10 minutes.
- Remove from the oven and let cool on the counter for 20 minutes, then transfer to the fridge for 2 hours.
- Run a knife around the edge of the springform and then remove the side. Cut into 8 pieces and enjoy!