Plant-Based Blueberry Pie with an Oat Bar Crumble
When you mix Gratisifed Oat Bars with cold vegan or grass-fed butter, they make for the best crumble topping atop this blueberry pie. A wonderful spring baked good, no one will know it is good for you! Gluten-free and dairy-free.
Equipment
- Food processor
- Large pot
- Pie plate
- Rolling Pin
- hand mixer or stand mixer
Ingredients
For the crust
- 1 1/3 cup almond flour
- 1/4 cup tapioca flour
- 3 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
For the blueberry filling
- 1/4 cup coconut oil soft or melted
- 4 cups frozen blueberries
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons arrowroot starch
For the Oat Bar crumble
- 4 Gratisfied Oat Bars
- 1/3 cup cold vegan or grass-fed butter cut into 1-inch pieces
Instructions
- Make the crust. In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut sugar, and salt, using your fingers or the back of a wooden spoon to break up the clumps as needed.
- In a separate medium bowl, mix the coconut oil and maple syrup. Whisk until creamy.
- Pour the wet ingredients into the flour mixture and beat until ac rumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 20 minutes.
- While the dough is chilling, preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
- Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to 1/8 to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges.
- Pre-bake the crust for 10 minutes, then set aside until ready to use.
- Make the filling. In a large pot or Dutch oven, heat the coconut oil over medium-high heat. Add the blueberries to the pot, cover and cook 5 to 7 minutes until thawed, stirring occasionally.
- Add the coconut sugar, and vanilla and stir to combine. Add the arrowroot starch and stir again. Reduce the heat to a simmer and cook 7 to 10 more minutes until mixture has reduced and thickened, stirring occasionally. Transfer the blueberry mixture to the pie plate with the pre-baked crust. Set aside.
- Make the crumble topping. Place the Oat Bars in a food processor and blend until a crumble is formed. Transfer the processed Oat Bars to a large bowl. Add the vegan butter and use your hands to mix and massage it into the Oat Bar mixture until a crumbly dough is formed. Sprinkle the crumble over the blueberry mixture.
- Bake for 20 to 24 minutes until the crust edges and crumble have started to turn golden brown. Allow the pie to completely cool at room temperature for about 2 hours. Enjoy right away or transfer the pie to the refrigerator (pie slices will maintain their shape better if refrigerated).
Notes
Storage: Keep pie wrapped in plastic wrap in the refrigerator for up to 10 days.