Ingredients:

  • 5 cups (750g) fresh blueberries
  • 3 tbsp (24g) cornstarch
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (120g) oat flour
  • 1 cup (90g) rolled oats
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) chilled vegan butter, cubed
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, combine the blueberries, cornstarch, lemon juice, lemon zest, maple syrup, and salt. Stir gently until the berries are evenly coated and let sit for 5 minutes to allow the starch to activate.
  2. In a separate bowl, whisk together the oat flour, rolled oats, coconut sugar, cinnamon, baking soda, and salt.
  3. Add the chilled, cubed vegan butter to the dry ingredients. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse, pea-sized crumbs. Stir in the vanilla extract.
  4. Pour the blueberry mixture into a 9-inch pie dish, spreading the berries evenly to the edges.
  5. Distribute the crumble topping over the fruit, pressing down very lightly so the topping adheres to the berries.
  6. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes until the filling is bubbling and the topping is a deep mahogany-gold.
  7. Remove from oven and let cool for at least 20 minutes to allow the fruit pectin to set before slicing.