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Tart berry pie with oatmeal

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
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 pieces
Calories 362kcal



  • 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


  • 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


  • 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



  • 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.


  • 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.


  • 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!).


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


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