This gluten-free Blackberry Crumble Pie uses frozen Oregon blackberries and raspberries plus pantry basics like rolled oats, coconut oil, and maple syrup. The genius of a berry crumble pie? There’s no need to bother with a time-intensive pie crust!
Recipe by Kate of vegukate.com
1 T ground flaxseed + 3 Tbsp. water (or 1 organic egg)
1/2 C raw walnuts
2 C rolled oats
1/3 C pure maple syrup
1/4 C melted coconut oil
1/4 t sea salt
1/2 t vanilla extract
3 C frozen blackberries and raspberries
1/2 T cornstarch or potato starch
2 T coconut sugar
Step 1
Preheat oven to 350°F and lightly grease a pie dish with coconut oil.
Step 2
Prepare flax egg: add flaxseed and water to a small bowl. Stir to combine. Let sit 5 minutes, or until thickened.
Step 3
To a high-speed blender or food processor, add walnuts and rolled oats. Blend until broken down into a fine flour. Pour flour into a large bowl and add egg or flax egg, maple syrup, coconut oil, sea salt, and vanilla extract. Stir to combine. Reserve 1/3 cup dough to sprinkle on pie in a bit.
Step 4
Press crust mixture into the bottom and slightly up the edges of greased pie pan. Bake pie crust for 10 minutes.
Step 5
While pie crust pre-bakes, add berries to a bowl. Add cornstarch or potato starch and coconut sugar. Stir to combine. Pour berry mixture into pre-baked pie crust. Sprinkle remaining crust mixture on top. Return to oven and bake for an additional 35-40 minutes or until crust is golden and berries and slightly bubbling.
Step 6
Remove pie from oven and let cool slightly before serving. Enjoy with your favorite vanilla ice cream – enjoy!