Almond Oat Crumble Blackberry Pie (Gluten-Free & Dairy Free)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and more affordable.

rolled oats

🥗Healthier: quinoa flakes

💰Cheaper: instant oats

Quinoa flakes provide a similar texture with added protein.

Preheat oven to 350°F.

Add almond flour, rolled oats, coconut oil, maple syrup, nut milk, vanilla, and sea salt to a large bowl and 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 a small saucepan, add blackberries, shredded coconut, corn starch, sea salt, honey, and water, 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.

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!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens