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.
Keyword blackberry pie
Prep Time 20minutes
Cook Time 20minutes
cooling time 2hours20minutes
Total Time 40minutes
1/4cupmelted coconut oil
1/4cupunsweetened shredded coconut
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!