Blueberry Crumble Pie

Blueberry Crumble PieOnce I learned about blueberry crumble pie it, I knew I had to make it–especially since I saw blueberries were on a crazy sale last week.  I’m pretty much on a fresh fruit pie kick this summer, as you probably know already from my Sweet Cherry Pie post.

Blueberry Crumble Pie

I’ve always thought I wasn’t a real big fan of crumble toppings, but that was before trying this crumble topping recipe. The easy crumble mixture, along with the fresh blueberries, is almost like eating a blueberry cobbler…but better (if that’s even possible).  The fresh blueberry filling is dense with plump blueberries. The lemon zest brightens the mellow flavor of the blueberries, but doesn’t overpower. Still not sure about the pinch of pepper for the filling, though. Weird, right?  But I followed the recipe and it was oh so good.

As I mentioned in my post about Egg Bread Buns, I’ve never really been much of a baker. But, with how easy and delicious these fresh fruit pies have been, I’m starting to gain some confidence–like I’m finally channeling my inner baker.

I have found there’s something very satisfying to making fresh fruit pies. It just feels right. And good. I highly recommend it.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Blueberry Crumble Pie Square Recipe Preview Image
Blueberry Crumble Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
This Blueberry Crumble Pie uses fresh blueberries and has an amazing and easy crumble topping.
Categories: Dessert, Sweets
Difficulty: Easy
Keyword: blueberry crumb pie, blueberry crumb pie recipe, blueberry crumble pie
Servings: 8 slices
Calories: 439 kcal
Author: Lacey Baier of A Sweet Pea Chef
For the Filling
  • 6 cups fresh blueberries
  • 1/2 cup coconut sugar
  • 3 tbsp arrowroot starch
  • 1/2 tsp lemon zest
For the Crumble
  • 1 1/2 cup almond meal
  • 1/2 cup coconut sugar
  • 1 cup almonds or walnuts, chopped
  • 1/3 cup coconut oil, melted
  • 1/4 tsp ground cinnamon
  1. See recipe for bottom crust.

  2. For the crumble, combine all ingredients in a mixing bowl. Set aside.

  3. To make the filling, in a large bowl, combine all of the ingredients for the filling. Using the back of your spoon, crush about 20 percent of the blueberries so the juice mixes with the arrowroot starch and thickens the filling.

  4. To make the pie, preheat the oven to 350 degrees.

  5. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet and bake until the filling starts to bubble, one hour to one hour and twenty minutes, depending on your oven. Remove and cool on a wire rack.

Nutrition Facts
Blueberry Crumble Pie
Amount Per Serving (1 slice)
Calories 439 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g45%
Sodium 41mg2%
Potassium 211mg6%
Carbohydrates 45g15%
Fiber 7g28%
Sugar 26g29%
Protein 9g18%
Vitamin A 60IU1%
Vitamin C 11mg13%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Blueberry Crumble Pie

  1. I stumbled upon your recipe . First time baking a pie. My 13 yr old son baked a pie crust from scratch using almond flour. Question:
    Can I use frozen blueberries Since that’s what we have on hand? Secondly I don’t have arrowroot starch . I’ve read somewhere you can substitute tapioca flour . What are your thoughts? Thank you kindly

  2. This looks sooooo yummy! I would love to try it with Splenda though, was wondering if it might work? I am Diabetic and really have to watch the white sugar.

    Do you do Diabetic Recipes?

    Thanks for the cookbook. Dedee

  3. I am so glad I found this recipe. I live in a town that just this year opened a bakery. I have been asking everywhere I go if they have a blueberry pie or can make one. I will even travel to get one but I have had no luck. I am so excited and I am going to make this tomorrow (our blueberries are also on sale through tomorrow). I think I might buy a lot of blueberries and freeze them for when I want to whip this up. I will let you know how it turns out. Thank you…

  4. I have made this twice now. It is insanely good. I may have to try it with some different fruit as the blueberry season dies down. I’ll bet it would be amazing with peaches or apples.

  5. This pie was delicious. Thanks for the recipe and the mouth watering photos. I served it to my 4 year old daughter and my parents who are in their 80’s and everyone loved it. The crumb topping looks like way too much when you pile it on but it bakes down to a perfect, crunchy, sweet top layer. Will definitely make it again. Great blog, Lacey.

    1. Hi Lyn! It makes me so happy to picture your three generations of family all enjoying the pie. Thank you for sharing. I agree: it does look like way too much crumble topping at first — I was skeptical, too — but it definitely turns out wonderful! 🙂

  6. This looks soo amazing! And kudos to you for making your own crust and crumble topping. I can just imagine this with a heaping scoop of vanilla ice cream. soo good- glad I came across your blog!!

  7. This looks so delicious. I LOVE apple crumble but have never tried it with blueberries. This looks so darn good though that I might have to change that when blueberries come back into season here.


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