Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) coconut oil, solid (not melted)
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 3-4 tablespoons ice water
  • 4 cups (600g) fresh blueberries (or frozen, thawed)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup (90g) rolled oats
  • ½ cup (65g) almond flour
  • ⅓ cup (70g) brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup (60ml) maple syrup

Instructions:

  1. In a bowl, combine flour, sugar, and salt.
  2. Cut in coconut oil until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough forms.
  4. Chill dough for 30 minutes.
  5. In a mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
  6. Gently mix until well combined. Set aside.
  7. In another bowl, mix rolled oats, almond flour, brown sugar, cinnamon, and salt.
  8. Stir in maple syrup until crumbly. Set aside.
  9. Preheat oven to 350°F (175°C).
  10. Roll out chilled dough and fit into the pie dish.
  11. Pour blueberry filling into the crust.
  12. Sprinkle crumble topping evenly over the filling.
  13. Place pie on a baking sheet.
  14. Bake for 35-45 minutes or until golden and filling is bubbly.
  15. Let cool before serving.