Go Back

Healthy Blackberry Crumble Pie - A Light, Juicy, and Comforting Dessert

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/4 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon coconut sugar or cane sugar
  • 6 tablespoons cold unsalted butter (or chilled coconut oil for dairy-free)
  • 3–5 tablespoons ice water
  • For the blackberry filling: 5 cups fresh or frozen blackberries
  • 1/3–1/2 cup pure maple syrup (adjust to taste and berry sweetness)
  • 2–3 tablespoons arrowroot starch or cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • For the crumble topping: 3/4 cup old-fashioned rolled oats
  • 1/2 cup almond flour (or finely ground almonds)
  • 1/3 cup white whole wheat or spelt flour
  • 1/4 cup chopped walnuts or pecans (optional but great for crunch)
  • 1/4 cup coconut sugar or light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons melted coconut oil or olive oil
  • 1 tablespoon maple syrup (optional, for extra clumping)
  • To serve (optional): Plain Greek yogurt, lightly sweetened skyr, or a small scoop of vanilla ice cream

Method
 

  1. Prep your pan and oven. Heat oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
  2. Make the crust. In a bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or your fingers until pea-sized bits form. Drizzle in ice water, 1 tablespoon at a time, tossing until the dough just holds together. Press into a disk, wrap, and chill 20–30 minutes.
  3. Roll and fit the crust. On a lightly floured surface, roll the dough to a 12-inch circle. Ease it into the pie plate without stretching, trim overhang to 1 inch, and crimp. Prick the base with a fork.
  4. Par-bake for structure. Line the crust with parchment, fill with pie weights or dried beans, and bake 12 minutes. Remove weights and bake 5 more minutes until slightly set. This prevents sogginess.
  5. Mix the filling. In a large bowl, toss blackberries with maple syrup, arrowroot, lemon juice, zest, vanilla, cinnamon, and a pinch of salt. Let sit 5 minutes to start releasing juices.
  6. Stir together the crumble. Combine oats, almond flour, whole wheat flour, nuts, coconut sugar, cinnamon, and salt. Add melted oil and the extra tablespoon of maple if using. Stir until clumpy.
  7. Assemble. Spoon the blackberry filling into the warm crust, scraping in all the juices. Sprinkle the crumble evenly over the top, leaving a few small gaps for steam.
  8. Bake to bubbly. Bake 35–45 minutes, until the filling is vigorously bubbling around the edges and the topping is golden brown. If the edges brown too quickly, tent loosely with foil.
  9. Cool for clean slices. Let the pie cool at least 2 hours. The starches need time to set so your slices hold together.
  10. Serve. Enjoy slightly warm or at room temperature. Add a spoon of Greek yogurt for a protein boost or a small scoop of ice cream for a treat.