Once 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.
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.
- 6 cups fresh blueberries
- 1/2 cup coconut sugar
- 3 tbsp arrowroot starch
- 1/2 tsp lemon zest
- 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
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See recipe for bottom crust.
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For the crumble, combine all ingredients in a mixing bowl. Set aside.
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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.
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To make the pie, preheat the oven to 350 degrees.
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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.
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
we should turn this into a clean recipe with a video 🙂
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
Hi Deedee, unfortunately, I have never tried the recipe with Splenda. I’d love to know how it turns out if you try it.
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…
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.
Isn’t it sooo good, Julie?? I bet you’re right. Please do share if you try 🙂
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.
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! 🙂
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!!
Hi Samantha! Welcome!! Yep, I definitely enjoyed it with some homemade vanilla ice cream. 🙂
Yum! I’m so glad I found your site! I have been looking for a good blueberry pie recipe, and this is fantastic! I love crumble topped pies.
Welcome, Katie! I hope this is the blueberry pie recipe you’ve been looking for!
The top looks so good – like a great crumb cake topping and I just love that! Wow glad I found this this morning 🙂
Tracy
Hi Tracy! You’re right…it really is like a great crumb cake topping. I’m glad you found us this morning, too! 🙂
This looks absolutely delicious! A crumble topping is a definite MUST for me with any pie! Thanks for sharing!
Thanks, Peggy! I am definitely going to incorporate crumble toppings in the future ‘cuz this was GOOD!
That looks lovely and delicious! God bless the blueberry…it’s so photogenic!
Hallelujah! 🙂
Beautiful berry pie! That crumble topping looks delish. I’ve never put pepper in pie before- sounds intriguing enough to try!
Hi Betty! Yeah, isn’t it strange? And just a pinch, too. Totally delish though! 🙂
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.
Delicious!
I’m with you on only having tried — and loved — apple pies with crumble tops before. It really goes well with the blueberries too!