Tart Berry Crumble Pie

Oats, berries, and a touch of sweetness come together to make this healthier tart berry crumble pie!

Oh, I don't make nearly enough pie!

There's a scene in the beginning of True Romance where Patricia Arquette and Christian Slater eat pie together, and it never fails to make me crave the scrumptious dessert!

I meant to have this up in time for Thanksgiving, but alas, that didn't happen. Our recent move threw more than a few things out of whack around here!

With December still being a month of treats and family gatherings, however, I figured what the heck, let's post it!

I'm making no bones about it, this pie is on the tart-er side. In total, there's only seven teaspoons of added sweetener, but we all enjoyed it immensely.

Once you've re-trained your sweet buds, you begin to realize that certain (sugar-free) foods actually have a natural sweetness. I use this to my advantage when cooking and baking for the fam.

Grains, coconut, fresh fruit, and flavorings, such as vanilla and cinnamon, all contribute 'sweet' to a dessert.

The oat flour crust in combination with the lightly sweetened crumble on top are really all that's needed to make this enjoyable. If you need extra, you can always add a dash or drop of stevia extract, but we like it as is.

Top it off with a dollop of whipped cream for a delicious, blood sugar-friendly treat!

Print Recipe

4.34 from 6 votes

Tart Berry Crumble Pie

Oats and berries come together to create a delicious, low sugar treat without anything artificial!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Pie

Servings: 6 pieces

Calories: 362kcal

Ingredients

FOR THE CRUST:

• 1 ½ cups oat flour
• ½ tsp sea salt
• 1 tsp granulated sweetener (cane sugar, coconut sugar, etc.)
• ¼ cup olive oil
• 4-5 Tbsp cold water

BERRY FILLING:

• 1 ½ pounds frozen berries (24 ounces), rinsed
• 1 Tbsp granulated sweetener (cane sugar, coconut sugar, etc.)
• ½ Tbsp lemon juice
• dash sea salt
• 2 Tbsp water
• 2 Tbsp arrowroot
• 1 tsp vanilla extract

OAT CRUMBLE:

• ⅔ cup rolled oats
• ⅓ cup oat flour
• ½ tsp cinnamon
• ¼ tsp sea salt
• 1 Tbsp granulated sweetener (cane sugar, coconut sugar, etc.)
• 2 Tbsp semi-solid coconut oil

Instructions

CRUST:

• Mix the flour, sugar, and salt together in a large bowl.
• Stir in the olive oil until the 'batter' is crumbly.
• Add in the cold water as needed until the dough is moistened, but not sticky.
• Press the dough into a pie plate (for a video tutorial, click here).
  
• Cover the crust with a damp tea towel while you make the filling and crumble.
  

BERRY FILLING:

• Add the berries to a saucepan (they can be frozen or thawed a bit).
  
• Cook them for 5-10 minutes, until they release their juices and break apart.
  
• Stir in the sugar, lemon juice, and a dash of sea salt and cook for another two minutes.
  
• While the berries are cooking, make a slurry by mixing the arrowroot, water, and vanilla together in a small cup.
  
• Add the slurry to the berry mixture and stir until thick.
  
• Once the mixture is thick, remove it from the heat.
  
• Preheat the oven to 375 degrees at this time.
  
• While the berries cool a bit, make the crumble.
  

OAT CRUMBLE:

• Mix the oats, oat flour, salt, cinnamon, and sugar in a small bowl.
  
• Add in the coconut oil and mix until it looks pebbly.
• Pour the berries into the prepared pie crust.
  
• Top the pie with the oat crumble. I also like to drizzle a bit of olive oil over the top, but this is optional.
  
• Bake the pie for 30-35 minutes until the top is golden and berries are bubbly.
  
• Cool the pie for 1-2 hours in the fridge until the filling sets (sometimes we eat it straightaway though!).
  

Notes

Nutrition facts based on using regular sugar. WW SmartPoints: 14

Nutrition

Calories: 362kcal | Carbohydrates: 47.9g | Protein: 6.5g | Fat: 16.1g | Fiber: 8.4g | Sugar: 13g

Notes:

I use two 12-ounce bags of organic mixed frozen berries (a combination of blueberries, blackberries, raspberries, and strawberries) for this recipe.

I like to use coconut sugar in this recipe.

Recipe steps:

Crust...

Making the filling...

Pouring the filling...

After the pour...

Top with the crumble...

Finished product!

Shared with: Busy Monday