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Almond Oat Crumble Blackberry Pie

Almond Oat Crumble Blackberry Pie
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Indulge in the delightful Almond Oat Crumble Blackberry Pie, a wholesome and satisfying dessert that beautifully balances the sweet tang of fresh blackberries with a crunchy, nutty crust. This gluten-free and dairy-free pie is perfect for any occasion—whether you’re entertaining guests or enjoying a cozy night in. Sweetened naturally with honey and maple syrup, this pie is not only delicious but also guilt-free. With its simple preparation and versatile serving options, it’s sure to become a staple in your dessert repertoire.

Ingredients

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  • 3 cups almond flour
  • 1 cup rolled oats
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 Tbsp nut milk
  • 1 tsp vanilla
  • 1/8 tsp sea salt
  • 3 cups blackberries
  • 1/4 cup unsweetened shredded coconut
  • 1 Tbsp corn starch
  • 1/8 tsp sea salt
  • 1/4 cup honey
  • 3/4 cup water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix almond flour, rolled oats, melted coconut oil, maple syrup, nut milk, vanilla, and sea salt until crumbly.
  3. Press most of the mixture into an 8-inch springform pan lined with parchment paper and pre-bake for 10 minutes.
  4. In a saucepan, combine blackberries, shredded coconut, corn starch, sea salt, honey, and water; bring to a boil and simmer for about 10-15 minutes until blackberries soften.
  5. Pour the blackberry filling into the prebaked crust and sprinkle with the remaining crumble mixture on top. Bake for an additional 10 minutes.
  6. Let cool for 20 minutes then chill in the fridge for at least 2 hours before serving.

Nutrition

Find it online: https://cooknatalie.com/almond-oat-crumble-blackberry-pie/

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