If you are searching for a dessert that perfectly balances nutty richness with juicy, fresh fruit, this Almond Oat Crumble Blackberry Pie Recipe is your new best friend in the kitchen. Imagine biting into a buttery almond and oat crust that crumbles delightfully under your fork, while tangy blackberries burst with every mouthful. This recipe is a beautiful celebration of wholesome ingredients coming together to create a pie that feels both comforting and a bit indulgent. Whether you are making it for a family gathering or a cozy weekend treat, this Almond Oat Crumble Blackberry Pie Recipe will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
This Almond Oat Crumble Blackberry Pie Recipe relies on simple, natural ingredients that each play an important role in building its delicious flavors and textures. From the nutty almond flour to the glossy sweetness of honey and maple syrup, every component adds depth and character to this stunning dessert.
- 3 cups almond flour: Provides a rich, nutty base that keeps the crust tender yet firm enough to hold the filling.
- 1 cup rolled oats: Adds wonderful texture and wholesome chewiness to the crumble topping and crust.
- 1/4 cup melted coconut oil: Offers a subtle tropical aroma and moistness that enhances the crumble’s crumbly texture.
- 1/4 cup maple syrup: Brings a natural sweetness with hints of caramel, perfectly balancing tartness from the berries.
- 2 tablespoons nut milk: Helps bind ingredients while keeping the crust dairy-free and creamy.
- 1 teaspoon vanilla: Infuses the crust with warm, fragrant notes that elevate the overall flavor.
- 1/8 teaspoon sea salt: Enhances all the flavors and adds a slight savory contrast to the sweetness.
- 3 cups blackberries: The star of the filling, bursting with juicy tartness and beautiful deep purple color.
- 1/4 cup unsweetened shredded coconut: Adds a delicate texture and subtle tropical hint to the filling.
- 1 tablespoon corn starch: Thickens the fruity filling to make it luscious and slice-friendly.
- 1/8 teaspoon sea salt: Balances the blackberry’s natural tartness within the filling.
- 1/4 cup honey: Sweetens the filling with a mild floral note and glossy finish.
- 3/4 cup water: Provides moisture for the berry filling to soften perfectly during cooking.
How to Make Almond Oat Crumble Blackberry Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your crust begins baking right away for that perfect golden crunch, setting a solid foundation for the pie’s texture.
Step 2: Mix the Crumble Base
In a large mixing bowl, combine almond flour, rolled oats, melted coconut oil, maple syrup, nut milk, vanilla, and sea salt. Stir these ingredients together until the mixture turns crumbly, with little clusters forming naturally. This texture is crucial—it gives the pie its signature crumbly crust that is both tender and sturdy.
Step 3: Form the Crust
Press roughly 7 cups of the crumbly mixture into an 8-inch springform pan. Be sure to evenly press down so the crust holds together during baking, creating a firm yet tender shell for the luscious filling.
Step 4: Bake the Crust
Bake the crust for about 10 minutes or until it turns lightly golden. This pre-baking step sets the crust, preventing it from becoming soggy once the juicy blackberry filling is added.
Step 5: Cook the Blackberry Filling
While the crust bakes, prepare your luscious filling. In a saucepan, combine blackberries, shredded coconut, corn starch, sea salt, honey, and water. Cook over medium heat, stirring occasionally, until the blackberries soften and the mixture thickens, around 10 to 15 minutes. This step is where the flavors meld together, and the filling transforms into a velvety, jam-like consistency.
Step 6: Assemble the Pie
Pour the blackberry filling directly over the warm crust in your springform pan. Then, sprinkle the remaining crumble mixture evenly over the filling to create that irresistible oat topping. The contrast of layers makes every slice a delightful discovery.
Step 7: Final Bake
Place the assembled pie back in the oven and bake for another 10 minutes until everything is heated through and the topping becomes slightly golden.
Step 8: Cooling and Serving
Remove the pie from the oven and let it cool for at least 20 minutes before slicing. This waiting time allows the filling to set properly, making sure each slice holds together perfectly without a mess.
How to Serve Almond Oat Crumble Blackberry Pie Recipe
Garnishes
For an elegant presentation, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves or a light dusting of powdered sugar can add an extra pop of color and freshness to this rustic dessert.
Side Dishes
This pie pairs beautifully with a light, citrusy salad or a simple cup of black coffee. If you’re serving it after a heavy meal, consider something refreshing like a lemon sorbet to cleanse the palate.
Creative Ways to Present
Try serving mini versions of this Almond Oat Crumble Blackberry Pie Recipe in individual ramekins for a charming dessert portion. You can also layer the filling and crumble in a glass jar to make an inviting parfait-style treat.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors will continue to develop, and the crumble topping remains deliciously crisp if reheated gently.
Freezing
You can freeze the pie wrapped tightly in plastic wrap and foil for up to two months. When ready to enjoy, thaw it overnight in the fridge to preserve its texture and flavor.
Reheating
To revive the almond oat crumble topping, reheat slices in a preheated oven at 325°F (160°C) for about 10 minutes. This keeps the crust crispy without drying out the filling.
FAQs
Can I substitute other berries for blackberries?
Absolutely! Blueberries, raspberries, or a mixed berry blend work beautifully in this Almond Oat Crumble Blackberry Pie Recipe, offering different nuances of sweetness and tartness.
Is this recipe gluten-free?
Yes! Using almond flour and oats makes this pie naturally gluten-free, but make sure your oats are certified gluten-free if you have celiac disease or a wheat allergy.
Can I use regular flour instead of almond flour?
Regular flour will change the texture and flavor, making the crust less nutty and more traditional. For the best results and to keep the unique character of the Almond Oat Crumble Blackberry Pie Recipe, we recommend sticking with almond flour.
How do I know when the filling is done cooking?
The filling is ready when the blackberries have softened and the mixture looks thickened and glossy. Stir often to prevent sticking and ensure even cooking.
Can I make this pie vegan?
Yes! Substitute honey with maple syrup or agave nectar, and make sure your nut milk is plant-based to keep it fully vegan while maintaining incredible flavor.
Final Thoughts
There is something truly special about this Almond Oat Crumble Blackberry Pie Recipe that makes every bite feel like a warm hug. It’s wholesome yet indulgent, simple but impressive—a perfect recipe to keep in your collection for any occasion. I can’t wait for you to try it and share the joy it brings around your table.
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Almond Oat Crumble Blackberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Oat Crumble Blackberry Pie is a wholesome and naturally sweetened dessert featuring a crunchy almond and oat crumb crust paired with a warm, juicy blackberry filling. Sweetened with maple syrup and honey, and infused with vanilla and coconut, it offers a comforting balance of nutty, fruity, and subtly sweet flavors. Perfect for those seeking a gluten-free, low-sugar treat.
Ingredients
Crust and Crumble:
- 3 cups almond flour
- 1 cup rolled oats
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 tablespoons nut milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Filling:
- 3 cups blackberries
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon corn starch
- 1/8 teaspoon sea salt
- 1/4 cup honey
- 3/4 cup water
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it is ready for baking the crust and final pie.
- Make Crumble Mixture. In a mixing bowl, combine almond flour, rolled oats, melted coconut oil, maple syrup, nut milk, vanilla extract, and sea salt. Stir thoroughly until the mixture becomes crumbly.
- Form Crust. Press about 7 cups of the crumble mixture evenly into the bottom of an 8-inch springform pan to create the pie crust base.
- Bake Crust. Bake the crust in the preheated oven for approximately 10 minutes until it turns lightly golden, which ensures a firm base.
- Cook Blackberry Filling. In a saucepan over medium heat, combine blackberries, shredded coconut, corn starch, sea salt, honey, and water. Cook while stirring until blackberries soften and the mixture thickens, about 10-15 minutes.
- Assemble Pie. Pour the warm blackberry filling evenly into the pre-baked crust. Sprinkle the reserved crumble mixture on top as a crumble topping.
- Bake Pie. Return the pie to the oven and bake for an additional 10 minutes until the topping is heated through and slightly golden.
- Cool and Serve. Allow the pie to cool for at least 20 minutes to set properly before slicing into approximately 8 pieces and serving.
Notes
- Use a springform pan for easy removal of the pie without damaging the crust.
- Ensure the blackberry filling is sufficiently thickened before pouring to avoid a soggy crust.
- Allow the pie to cool completely to let the filling set fully for cleaner slices.
- For a nut milk alternative, almond or oat milk works well.
- Can be stored in the refrigerator for up to 3 days; reheat slightly before serving for best texture.
