Blueberry Crumble Pie

Comfort for the soul and the body with this dairy and gluten-free blueberry crumble pie.

Blueberry Crumble Pie

About 9 pieces

1 ⅓ cup gluten-free rolled oats
1 cup almond meal
⅓ cup coconut sugar
1 tsp lemon zest
½ tsp baking powder
½ tsp cardamom
pinch of sea salt
1 cup coconut oil, melted
3 tbsp raw organic honey or coconut syrup


1 cup blueberries
1 ripe banana
1 tsp vanilla extract
dropperful liquid stevia
1 cup blueberries & 4 tbsp chia seeds

On top:

edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan.

Prepare the filling. Mix 1 cup blueberries, banana, vanilla extract & stevia in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia seeds. Leave to thicken for 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for 25-30 minutes, until nice & golden. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and edible flowers and sprinkle on some coconut milk powder. Enjoy! Store in the fridge.