Blueberry Crumble Pie



For the Filling:

3 cups frozen blueberries

2 tbsp maple syrup

Juice and zest of half a lemon

1/2 tsp cinnamon

1 tbsp ground flax seeds

1 tbsp arrowroot powder dissolved in 1 tsp of water

For the Crust

1/2 cup melted coconut oil

2 tbsp pure maple syrup

1 box Simple Mills Artisan Bread Mix

For the Topping:

1 cup gluten-free oats

2 tbsp coconut oil

1/2 tsp cinnamon

2 tbsp maple syrup

A handful of chopped almonds


Preheat oven to 350. Lightly grease a 9.5” or 10” pie dish.

For the Filling:

Put blueberries, maple syrup, lemon juice, lemon zest, and cinnamon into a small pan.

Bring mixture to a boil, reduce heat, and simmer for 10 minutes.

Remove from heat and whisk in flax seeds and dissolved arrowroot powder.

Cool while you prepare the crust.

For the Topping:

Put all topping ingredients into a small bowl.

Mix using a fork until combined. Set aside.

For the Crust:

Mix all ingredients in a bowl until they form a ball.

Press the dough by using hands across the bottom and up the sides of a pie dish.

Bake the crust for 13 minutes.

Remove from the oven, pour in blueberry filling, then top with crumble.

Return to the oven and bake for 20 minutes.

Let cool for 30 minutes before slicing. Enjoy

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