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
Scale
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.