Blueberry Crumb Pie
Ingredients
Blueberry Crumble
Filling
4 cups blueberries (picked over and rinsed)
zest and juice of 1 lemon
2 tablespoons chia seeds
1-inch piece of fresh ginger grated
2 tablespoons raw honey
Crust
1 cup gluten-free oats
1/2 cups pecans (chopped) or walnuts (optional)
1/2 cup almond flour
1/4 cup extra virgin coconut oil
1/4 cup maple syrup
pinch sea salt
Crumble Topping
1 cup gluten-free oats
1/2 cup pecans chopped or walnuts (optional)
1/2 almond flour
1/4 cup real maple syrup
1/4 cup extra -virgin coconut oil
1/2 teaspoon cinnamon
pinch sea salt
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Directions
Directions Pre-heat oven 400' In an 8-inch casserole dish. Toss blueberries, zest, and juice of a lemon, 2 tablespoons chia seeds, grated ginger, and honey. set aside. In your food processor add oats, almond flour, pecans, maple syrup, coconut oil. Process until when you pinch it its holds togather. Remove and press in you pie plate.
In a medium bowl mix together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon, and sea salt. Taste for flavor if you want it a little sweeter add 2 tablespoons of maple syrup. Spoon crumble mixture over blueberries gently pressing mixture down with the back of the spoon. Place casserole dish on a rimmed baking sheet. Put it in the preheated oven and lower temp to 375 and bake for 30-35 minutes or when crumble is golden and juices are bubbling. I would love to hear your comments!