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
Ingredients
- 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
Instructions
- 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!
Nutrition
Suzanne says
This looks so good! Can I make with other kinds of berries?
Lorena Grater says
Yes, absolutely. Any kind of berry will work.
Julie says
How many calories are in one slice?, is that for the whole pie?
Lorena Grater says
The nutritional information is for 1/8 of the whole pie.
Anonymous says
Had people over with gluten and dairy restrictions so tried this recipe..Just replaced 1 cup of blackberries with strawberries and sprinkled cinnamon over the crumble..Every one absolutely loved it…!!!! Love how clean this is and has the right amount of sweetness.
Horrible. Why does anyone like this?! says
This looked beautiful but tasted like sugar free diabetic candies from 1985. I really have no idea why anyone would think this tastes good. Now I’m crying because there’s an hour of my life I’ll never get back. Just wow.
Lorena Grater says
I’m sorry to read you didn’t enjoy it. If you are used to a high-sugar diet then this will most definitely not taste sweet to you. Green Healthy Cooking is a refinded sugar free clean-eating recipe blog and most people following a real food diet eat little or no sugar so even regular fruit tastes sweet to us. By adding honey or maple syrup to a dessert we can immediately taste the sweetness. If you eat a lot of sweets sweetened with corn syrup of white sugar though your tastes buds are less sensitive to natural sweetness and hence any dessert on my blog won’t taste sweet to you. If you want to switch to a clean-eating diet I recommend cutting out all desserts and all sugar completely and only incorporate naturally sweetened dessert after about 6 weeks of sugar-free living. This crumble will suddenly taste incredibly sweet to you :)
Deborah L Koehler says
Learning to eat less refined sugar might be the most life saving suggestion I’ve ever heard. Thank you for the recipes which use healthier alternatives for ingredients.
*I lived in Tübingen for a summer and love Southern Germany, the people, the food, the culture. You’re just adorable!
Glory Tan says
Great dessert! Love it ❤️
Donna says
This is my new favorite dessert recipe. I’m making it rather obsessively with whatever frozen fruit I have – different combinations of apricot, peach, blackberry, cherry and mango. It tastes amazing and is not too sweet, though I use a bit less honey in the fruit. Now I dry toast the oats in a pan before adding them because I like the flavor, and also add a sprinkle of cinnamon to the crust mixture. Yep, I can’t leave well enough alone! Thank you so much for a fabulous recipe. It’s genius!
Lorena Grater says
Thank you so much for the tip of toasting the oats first. That sounds scrumptious!
Mariosa says
Hi can i use less syrup/ honey so it do not came that sweet? As I have a toddler which he do not eat sweets
Lorena Grater says
It isn’t very sweet at all but if you want to reduce the sweetness even further reduce the honey not the maple syrup.
ALY says
I love Berries and this looks like a great recipe. I a going to try it. I make a similar tart for the holidays you might want to try.
Instead of the blackberry filling try making a cranberry filling:
2 tab. flour., 1 tab. sugar, 1 can whole cranberry sauce, 1 tab. lemon juice, 1 tea. orange zest
Just combine in a small pot and bring to a simmer, cook until thickened and cool to room temp.
I also like this with walnuts instead of almonds.
If you try let me know what you think
Bibi says
This is the best base recipe for crumble ever! So simple and so easy to adapt I’ve thrown away all the others. I made it with half almond flour and half shredded coconut because I didn’t have enough almond flour and it worked perfectly. I also swapped the berries for 3 cups of mixed pear and mango cubes (sort of same size as a blackberry to keep the proportion) and I replaced 1/4 cup of water with squeezed orange juice, plus I added some cinnamon and shredded fresh ginger to the filling while bubbling and it was delicious. My friends devoured it in one go :D oh I also topped it with crushed pecans and coconut curls for the last 5-7 minutes in the oven.
Emma says
I made it with regular flour and it was lovely, thank for this great recipe :)
gs says
Do you have this recipe in dl and grams metric.
Thank you so much for your wonderful page :D
iam going to make a rubarb cake from your bottom recipe .
-Have a nice day –
Lorena Grater says
80% of my audience is US based so that’s why I create recipes with imperial measurements unless they need to be super accurate like bread recipes. I encourage you to get a set of imperial cups (they are available all over the world and are inexpensive). That way you can make any recipe you find on the internet. I tell my US audience the same about digital scales. It’s always good to have both on hand to be able to follow absolutely any recipe :)
Isabelle says
The blackberry mixture in here is to die for. Super great texture and taste! However, my family and I found that we didn’t really like the texture of the almond flour in the crust because it made it taste very grainy and not like a fresh pie (is that makes any sense). The topping on top also did not become very crispy when I made it. I would recommend trying the recipe with the flour and milk, as listed in the comments.
Jenny Waelkens says
Loving your recipes ! If i cant find those berries , would blueberries work?
Lorena Grater says
Yes! Blueberries, raspberries, strawberries, and cherries all work perfectly as a replacement.
Gretchen says
Do any adjustments need to be done to make this with wheat flour and dairy milk? We can’t have nuts in our family desserts due to allergies.
Lorena Grater says
I recommend a 2:1 ratio of flour to butter (in weight not volume) plus dry sweetener. So use 200g (7oz) wheat flour and 100g (3.5oz) butter. Or if you want the oats in there then a 1:1:1 ratio (in weight) of flour, oats, butter. Melt the butter and mix it with the dry ingredients. You have to use a dry sweetener as opposed to honey or maple syrup or it won’t form crumbles. So I suggest brown sugar or regular white sugar for the crust and crumbles.
Christine says
Hi Lorena,
I really enjoy your recipes & I’m excited to try this recipe, but I’m wondering if you can use frozen berries for the recipe?
Lorena Grater says
Yes, you can use frozen. You just have to cook them like you would fresh.