Blueberry Crumble Pie
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Cuisine: American
Serves: 8-12
  • Crust:
  • 1 cup oat flour
  • ½ cup almond flour
  • ½ cup old-fashioned oats
  • 2 flax eggs (2 Tbsp ground flax seeds mixed with 6 Tbsp water)
  • 4 Tbsps KoRo almond butter
  • 3 Tbsps maple syrup
  • 1 tsp baking powder
  • pinch of sea salt
  • Filling:
  • 3-4 cups fresh/frozen blueberries
  • 3 tsps cornstarch
  • 2 Tbsp maple syrup
  1. Add the frozen blueberries to a medium bowl and let defrost at room temperature.
  2. Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
  3. Add the cornstarch and maple syrup to the bowl and toss the blueberries until coated. Set the bowl aside while you make the crust.
  4. Add the almond flour, oat flour, oats, baking powder, and sea salt to a different bowl and whisk until combined. Add the almond butter, flax eggs and maple syrup and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
  5. Remove a heaping ¾ cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan and up the sides. Pour the blueberries over the crust, and spread evenly.
  6. Sprinkle the remaining crumble evenly over the top of the berries.
  7. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.
  8. Store leftovers in the refrigerator and serve with coconut whipped cream or vanilla ice cream
Recipe by The Tasty K at