"Make sure to save room for dessert for this one, or maybe just skip dinner all together! This Paleo (with a Vegan Option) Blueberry & Apple crumb pie is simply scrumptious! The whole pie is a personal size so no worries about feeling bad eating the whole thing! The crust is somewhere between a pie crust and shortbread and the filling is tart Granny Smith apples and blueberries mixed with warm cinnamon and nutmeg sweetened with coconut sugar. This is will definitely be made on repeat this Fall!"
Blueberry & Apple Crumb Pie
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- Recipe Card
Prep time 25mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
For the Crust
ingredients
- 8 tablespoon coconut flour
- 4 1/2 tablespoon ghee
- 2 tablespoon maple syrup
- 1 flax egg (1 tbsp golden flaxseed meal plus 3 tbsp water)
- 1/8 teaspoon pink salt
For the Filling
ingredients
- 1 Granny Smith apple, chopped very thin
- 1/2 cup driscoll's blueberries
- 2 tablespoon coconut sugar
- 1/2 tablespoon golden flaxseed meal
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cinnamon
Other
ingredients
- ice cream
Method
Step 1
Preheat the oven to 350℉ and line a rimmed cookie sheet with parchment paper. Set aside.
Step 2
To make the crust, combine all ingredients in a bowl. Mix to combine until a dough forms. Shape 3/4 of the dough on pan into a circle, forming a higher edge on the outer circle. Save the remaining dough for later.
Step 3
Mix all filling ingredients together in a large bowl. Distribute the filling mixture over the pie crust. Top with the remaining pie dough.
Step 4
Bake for 20-25 minutes until the pie is golden and bubbly. Allow to cool, then serve with ice cream