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Tart Berry Crumble Pie
Oats and berries come together to create a delicious, low sugar treat without anything artificial!
Course
Dessert
Cuisine
Pie
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
pieces
Calories
362
kcal
Author
Lauren Goslin
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:
362
kcal
|
Carbohydrates:
47.9
g
|
Protein:
6.5
g
|
Fat:
16.1
g
|
Fiber:
8.4
g
|
Sugar:
13
g