Blueberry Crumble Pie

5 Minute Read

Written by Abby

This blueberry crumble pie is a decadent dessert that requires minimal effort-guaranteed to love. Gluten-Free, Vegan, and Refined Sugar-Free.
 
Looking for a healthier desert that doesn't skimp out on flavor? Trust us on this one. Our blueberry crumble pie is nutritious, easy to make, and pairs well with some fresh whipped cream or vanilla bean ice cream! Perfect to serve up when entertaining guests or just for yourself too (hey, we've done that). 
 
The crust and crumble are made out of almond flour, date syrup, old-fashioned oats, and coconut oil. This simple combo works so well together to create a delicious texture, completely gluten free, vegan, and refined sugar-free dessert!
 
blueberry crumble pie
 
The filling is a delicious combination of fresh blueberries, date syrup, lemon juice, and tapioca starch which creates a perfectly natural sweetened filling. Typically, pie fillings are sweetened with *drum roll please* refined sugar, so we're ditching the processed sugar and using Joolies date syrup an all natural sweetener made with only one ingredient: organic medjool dates! Aren't crazy about blueberries? Swap for strawberries, cherries, figs, you name it! No matter what your flavor is, this versatile date recipe will always deliver!
 
Blueberry Crumble Pie
 

Ingredients for the crust:  

    1. Almond Flour
      • This will thicken up the batter and also has a stellar nutritional profile that's rich in Vitamin E and magnesium and just like medjool dates, almond flour is a great low glycemic option! 
    2. Joolies Date Syrup
    3. Old-Fashioned Oats
      • This helps create that perfect crust and crumble texture. We recommend using old-fashioned oats to get the best crumble! Some of our favorite gluten-free oat brands are Thrive Market and Bob's Red Mill. 
    4. Refined Coconut Oil 
      • You want this to be melted, in order to thoroughly mix with the other ingredients. Once cooled, it will double as a binder to hold everything together. Note: be sure to use refined coconut oil as it has no coconut flavor.
    5. Baking powder
      • Don't forget this guy! While it may seem unnoticeable, this little leavening agent lightens and expands the crust by causing the dough to rise slightly.

Blueberry Crumble Pie

Ingredients for the filling:

    1. Blueberries 
      • This is the star of the filling and fresh is always best for consistency and flavor! Frozen blueberries will work also--just make sure there is no added sugar, sometimes they'll sneak that in ๐Ÿ‘€ 
    2. Joolies Date Syrup
      • This natural sweetener with balance out the tartness of the blueberries and lemon while adding a boost of antioxidants, magnesium, potassium and all the health benefits of dates!
    3. Lemon Juice
      • You'll get the best flavor from fresh lemons, so grab a few and start juicing ๐Ÿ‹
    4. Tapioca Starch
      • Also called tapioca flour, is a natural thickening agent that will create the perfect consistency for the filling. If needed, you can substitute 1 tablespoon of cornstarch with 2 tablespoons of tapioca starch.   

If you make this sweet treat, be sure to tag both of us on Instagram @jooliesdates and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
 
vegan blueberry crumble
 

Blueberry Crumble Pie

Vegan, Gluten-free, Refined sugar-free

  • prep time: 30 minutes
  • cook time: 25-30 minutes
  • total time: 55 minutes
Servings: 8
 
INGREDIENTS:

Crust + Crumble

  • 1 cup almond flour
  • 3/4 cup old-fashioned oats 
  • 1/4 cup Joolies Date Syrup
  • 1/4 cup refined coconut oil, room temp.
  • 1 tsp baking powder
  • 1/2 tsp salt

Blueberry Filling

  • 2 cups blueberries
  • 1/4 cup lemon juice
  • 1/4 cup Joolies Date Syrup
  • 1 cup water
  • 3 tbsp tapioca starch (flour)
  • toppings: half of crust mixture, chopped pecans.


DIRECTIONS:
  1. Preheat oven to 350 degrees F. Line cake pan or an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. To make the crust + crumble, mix together the almond flour, oats, baking powder and salt. Add in softened coconut oil, then date syrup and stir until a nice crumble forms and dough begins to clump together. 
  3. Place half of the mixture into the lined pan and use your hands to evenly press the dough to the bottom of the pan. Place the remaining mixture into the fridge to use later as topping.
  4. For the blueberry pie filling: place a medium pot over medium heat. Add in water, blueberries, date syrup, and lemon juice. 
  5. Bring to a boil, then reduce heat and add in tapioca starch. Cook for 5-8 more minutes until mixture is thickened up and nicely coats the back of a spoon. 
  6. Pour filling over the crust and spread evenly. Take the remaining topping out of the fridge and sprinkle over the blueberry filling. 
  7. Bake for 25-30 minutes or until filling is bubbly and topping is golden. 
 
Store in the fridge for up to a week and serve warm for best texture and taste!