Skip to content
My Account
mobile search

Blueberry Crumble Pie

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10-12 pieces
Fresh blueberries and and a crispy, flaky crust create this recipe for a beautiful Blueberry Crumble Pie.
Blueberry Crumble Pie made with Almond Flour Baking Mix Artisan Bread Recipe


For the Filling:
3 cup frozen blueberries
2 tbsp maple syrup
Juice and zest of half a lemon
1/2 tsp cinnamon
1 tbsp ground chia or flax seeds
1 tbsp arrowroot powder dissolved into 1 tsp of water

For the Crust:
1/2 cup melted coconut oil
2 tbsp pure maple syrup
1 box Simple Mills Artisan Bread Mix

For the Topping:
1 cup gluten free oats
2 tbsp coconut oil
1/2 tsp cinnamon
2 tbsp maple syrup
A handful of chopped almonds


For the Filling:

ADD blueberries, maple syrup, lemon juice, lemon zest and cinnamon to a small saucepan.

BRING mixture to a boil, reduce heat and simmer for 10 minutes.

TAKE off the heat and whisk in chia seeds and dissolved arrowroot powder.

LET cool while you prepare the crust.

For the Topping:

ADD all topping ingredients to a small bowl. 
MIX using a fork until combined. Set aside.

For the Crust:

PREHEAT oven to 350°F. Lightly grease a 9.5” or 10” pie dish.

MIX all ingredients in a medium bowl until they form a ball.

PRESS the dough using by hands across the bottom and up the sides of your pie dish.

BAKE crust for 13 minutes.

REMOVE from the oven, pour blueberry filling, top with crumble. Return to the oven and bake for 20 minutes. Let cool for 30 minutes before slicing.