Blueberry Apple Crumb Pie
Ingredients
The crust
-
1½
cups
oats
-
¾
cup
gluten-free flour or white whole wheat flour
-
½
tsp
salt
-
⅓
cup
coconut oil
-
1
large
egg
-
1
tbsp
maple syrup
-
1
tbsp
water (if necessary)
The filling
-
3
cups
blueberries
-
2
large
granny smith apples (peeled, cored, and sliced)
-
¼
cup
maple syrup
The crumb topping
-
⅔
cup
oats
-
⅔
cup
whole grain cornmeal
-
¼
cup
shredded coconut
-
3
tbsp
maple syrup
-
3
tbsp
coconut oil
-
1
tsp
vanilla
-
¼
tsp
cinnamon
Instructions
- Preheat the oven to 400°F.
- Combine the oats, flour, and salt in a food processor and process until the oats are broken down into flour.
- Add the remaining crust ingredients and mix. If the dough is too dry, add water gradually.
- Roll out the crust between two pieces of wax paper and transfer it to an 8-inch pie pan.
- For the filling, stir together the blueberries, apples, and maple syrup, then pour the mixture into the crust.
- Bake the pie for 15 minutes at 400°F.
- While the pie is baking, mix the crumb topping ingredients in a large bowl.
- After 15 minutes, remove the pie from the oven and add the crumb topping.
- Lower the oven temperature to 375°F and bake for another 20-30 minutes until the apples are soft and the topping is browned.
- Let the pie cool before cutting.
Nutrition Facts (estimated)
Servings
8
Calories
428
Total fat
19g
Total carbohydrates
62g
Total protein
7g
Sodium
165mg
Cholesterol
20mg
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