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
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Jeannie says
You know that seductive sigh you make out loud when something is so delicious? Yeah, that’s how yummy this is! I added a bit of coconut sugar to add a little more sweetness. I may eat the whole pie myself ;)
Mary says
I made this today and it was soooo good!! Served with vanilla gelato, perfect – husband had 2 servings!! I only had a 9″ springform, and also read comments suggesting filling should be increased so I actually doubled that. It filled the crust to the brim and I thought it perfectly balanced the amount of crust. I did not double amount of water and still had to cook filling much longer to condense it because it was so liquidy. But after cooking I chilled for 2 hours and it set perfectly. Wish I could attach a picture, looked great too!
Angela says
This look tasty! I am going to try this.
Vanessa says
Can I use honey instead of maple syrup?
Lorena Grater says
yes!
Suzanne says
The looks so good! Can I make with other kinds of berries?
Lorena Grater says
yes!
dawn says
Thinking of trying this with blueberries. Think that would work as a direct sub for the berries? Also would a pie pan work instead of springform pan?
Lorena Grater says
Yes, blueberries will work perfectly. The pie pan will work but cutting out the first couple of pieces will be difficult.
Miri says
Love this recipe.
I make it time and time again.
Diego says
Great Easter dinner dessert! Used raspberries and it was not too dry. Increased by 25% as only have a 9” pan not 8”. Would probably increase fruit and reduce crust next time. Everyone at dinner loves it and few realized it was GF
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Suzanne says
This looks so good! WHat a great summer dessert to share with family and friends!
Camelia says
this sounds like my perfect dessert since I don’t like things very sweet. Would it be possible to substitute almond flour with coconut flour? I realize that adjustments in terms of liquids would probably have to be made…
Lorena Grater says
Unfortunately, these two flours have completely different chemical compositions and cannot be easily exchanged. Almond flour is high in fat and protein and low in carbohydrates and fiber and coconut flour is the exact opposite. If you want to use coconut flour I recommend finding a crust recipe that has already been tested with coconut flour and use that in combination with my filling.
Camelia says
thanks for the explanation! I look forward to trying this out..and your other recipes!
Nancy says
So sorry, but this was not good. My husband and I were really disappointed. We thought it was dry, and taste-less. I’ve made many gluten free desserts, this I thought was a waste of 3 cups of almond flour!
Lorena Grater says
I am so sorry to read this, and also very surprised to read you found it dry. Did you make any adjustments to the recipe? It’s not very sweet so that’s what some people used to very sweet desserts may not like about this cake but I’ve never heard anybody say it’s dry. Did you cook the blackberries long enough until they were really liquid?
Hester says
We found it dry too (with no adjustments to the recipe), but had vegan vanille ice cream on the side. A nice combination!
Lorena Grater says
Did it look like in the video? Did you use a 8″ pan?
Teresa Gachupin says
It came out delicious. Not too sweet. Very tasty.
I added nuts…Yummmy! Very easy to make.
I am glad that I had all the ingredients.
Enjoy @greenhealthycooking
Could not figure out how to attach photos!
Jillian says
Can you make this without a springform pan? I have a tart pan or a regular cake pan.
Lorena Grater says
Yes, you can. It will just be difficult to cut the first couple of pieces nicely.
Vanessa says
Thanks for sharing! Does it keep long?
Lorena Grater says
4 days in the fridge.