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!

5 from 2 votes

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Tart Berry Crumble Pie

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

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

Course: Dessert

Cuisine: Pie

Servings: 6 pieces

Calories: 362 kcal

Ingredients

FOR THE CRUST:

• 1 1/2 cups oat flour
• 1/2 tsp sea salt
• 1 tsp granulated sweetener (cane sugar, coconut sugar, etc.)
• 1/4 cup olive oil
• 4-5 Tbsp cold water

BERRY FILLING:

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

OAT CRUMBLE:

• 2/3 cup rolled oats
• 1/3 cup oat flour
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1 Tbsp granulated sweetener (cane sugar, coconut sugar, etc.)
• 2 Tbsp semi-solid coconut oil

Instructions

CRUST:

1. Mix the flour, sugar, and salt together in a large bowl.

2. Stir in the olive oil until the 'batter' is crumbly.
3. Add in the cold water as needed until the dough is moistened, but not sticky.

4. Press the dough into a pie plate (for a video tutorial, click here).
   

5. Cover the crust with a damp tea towel while you make the filling and crumble.
   

BERRY FILLING:

1. Add the berries to a saucepan (they can be frozen or thawed a bit).
   

2. Cook them for 5-10 minutes, until they release their juices and break apart.
   

3. Stir in the sugar, lemon juice, and a dash of sea salt and cook for another two minutes.
   

4. While the berries are cooking, make a slurry by mixing the arrowroot, water, and vanilla together in a small cup.
   

5. Add the slurry to the berry mixture and stir until thick.
   

6. Once the mixture is thick, remove it from the heat.
   

7. Preheat the oven to 375 degrees at this time.
   

8. While the berries cool a bit, make the crumble.
   

OAT CRUMBLE:

1. Mix the oats, oat flour, salt, cinnamon, and sugar in a small bowl.
   

2. Add in the coconut oil and mix until it looks pebbly.

   
   

3. Pour the berries into the prepared pie crust.
   

4. Top the pie with the oat crumble. I also like to drizzle a bit of olive oil over the top, but this is optional.
   

5. Bake the pie for 30-35 minutes until the top is golden and berries are bubbly.
   

6. Cool the pie for 1-2 hours in the fridge until the filling sets (sometimes we eat it straightaway though!).
   

Recipe Notes

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

Nutrition Facts

Tart Berry Crumble Pie

Amount Per Serving

Calories 362 Calories from Fat 145

% Daily Value*

Total Fat 16.1g 25%

Total Carbohydrates 47.9g 16%

Dietary Fiber 8.4g 34%

Sugars 13g

Protein 6.5g 13%

* Percent Daily Values are based on a 2000 calorie diet.

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!