• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Lotus

simple clean eats + healthy treats

  • About
  • Recipes
  • Healthy Living
  • Resources
  • Safe Skincare
    • BEAUTYCOUNTER
    • PRIMALLY PURE
  • MEAL PLANS

By Katja Heino Leave a Comment
Savory Lotus may receive commissions from purchases made through links in this post.

Blueberry Crumble Pie (gluten free + vegan)

Jump to Recipe
blueberry tart on white counter

This gluten free + vegan blueberry crumble pie is the PERFECT summer dessert, with a seriously buttery crust, juicy blueberries, and an obscene amount of crumble topping.

OK… so this is technically may not be a pie. It’s sort of a hybrid between a crisp, a crumble, a pie, and a tart.

Being from Finland 🇫🇮, our version of pie is a bit different than the thick bottom and top crusted desserts you find in the United States. My most fond food memory from childhood is eating mustikkapiirakka (Finnish Blueberry Pie). It is made with a yeasted dough covered in sugar-sweetened blueberries. It seriously is heaven. I found a recipe in English HERE.

Today’s recipe is my ode to Finnish blueberry pie. It’s not made with a yeasted dough as I wanted to keep it gluten free, dairy free, and egg free. I’ve always loved fruit crisps and crumbles, so I’ve taken my Blueberry Crumble Bar recipe and tweaked it a bit to create a pie that features more of a crumble crust.

Hope you LOVE it as much as I do…..

whole blueberry pie with crumble on top
close up of pie

Blueberry crumble pie recipe details

Y’all know I like to keep things super simple. This recipe consists of 2 parts: the crumble and the filling.

❤️ the crumble... is a mix of gluten free oats, almond flour, chopped nuts, maple syrup, coconut oil, baking powder, cardamom, + salt.

❤️ the filling… fresh juicy blueberries, maple syrup + a bit of arrowroot powder to thicken.

That’s it. Super easy to throw together.

pie on a brown wooden plate
close up of blueberry pie filling

It’s not the blueberry pie of my childhood, but the sweet, fresh blueberry filling does evoke the same feelings. And who doesn’t like a crispy crumble?

This uncomplicated pie can be made is a regular pie dish OR a 9 inch tart pan with a removable bottom. I chose the latter as it creates a lovely presentation.

What you end up with is a fabulously crunchy and flavorful crust, a mouth-watering blueberry filling, and a crispy topping to finish it off. This really speaks to my Finnish soul. If blueberries are your jam, you are going to ADORE this recipe.

blueberry pie on stone counter
blueberry pie with one slice cut out
one slice of pie on serving spoon

DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Crumble Pie (gluten free + vegan)

  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: one 9 inch pie 1x
Print Recipe
Pin Recipe

Description

This gluten free + vegan blueberry crumble pie is the PERFECT summer dessert, with a fabulously crunchy and flavorful crust, a mouth-watering blueberry filling, and an obscene amount of crispy topping to finish it off.


Ingredients

Scale

THE FILLING

  • 2 cups fresh blueberries
  • 1 tablespoon maple syrup
  • 2 tsp arrowroot powder

THE CRUMBLE

  • 1 and 1/4 cup gluten free rolled oats
  • 1 cup almond flour (I use THIS blanched brand)
  • 1/4 cup finely chopped nuts (I used walnuts)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cardamom (or cinnamon)
  • 1/4 cup maple syrup
  • 1/3 cup solid coconut oil (not melted)

 


Instructions

  1. Preheat oven to 350’F.  Liberally grease a 9 inch tart pan OR pie dish.
  2. Toss blueberries in maple syrup and arrowroot powder until well combined.  Set aside.
  3. In a large bowl, stir together oats, almond flour, chopped nuts, baking powder, salt, and cardamon.  Add is maple syrup and solid coconut oil.  Use your fingers to massage the mixture until you get a coarse crumble.
  4. Remove 3/4 cup of crumble to save for the topping.  Press the remaining crumble firmly into prepared tart pan to make the crust.  Spread blueberries evenly over crust and sprinkle on the reserved crumble topping.
  5. Bake for 35-40 minutes, until crust is golden and filling is bubbling.  Lay a piece of aluminum foil gently on top of pie for the last 15 minutes of baking to keep it from getting overly brown (almond flour likes to burn easily.)
  6. Cool completely before slicing and serving.

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

top view of blueberry pie

As an Amazon Associate I earn from qualifying purchases.

Filed Under: Desserts Tagged With: blueberry, blueberry crumble, blueberry pie, crisp, vegan. gluten free

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

Follow Me on Instagram

👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
Load More... Follow Me!

Follow Me on Pinterest

Don't Miss These!

  • Crustless Garden Vegetable Quiche (gluten free + dairy free)
  • Simple Coconut Flour Cake (gluten free, grain free, nut free, paleo) | savorylotus.com Simple Coconut Flour Cake (gluten and grain free, paleo)
  • dry heels, cracked heels, how to heal, DIY Easy Home Remedy for Dry Cracked Heels
  • Loaded Veggie Turkey Meatballs )gluten free, paleo, whole30) | www.savorylotus.com Loaded Veggie Turkey Meatballs (gluten free, paleo, whole30)

Clean Swaps

Clean Swaps

My Cookbook!

My Cookbook!

Footer

Get More Recipes on Pinterest

Visit Savory Lotus' profile on Pinterest.

Get More Recipes on Facebook

The Savory Lotus on Facebook

Stay Connected

Copyright © 2022 Savory Lotus    ·    Affiliate Disclosure     Disclaimer     Privacy Policy     Terms of Service