My Dad’s favorite pie growing up was blueberry pie, which quickly became my favorite as well. I have memories of my aunt baking a homemade blueberry pie, and between me and my Dad, it would disappear.
After changing my lifestyle to improve my overall health, I had to give up those blueberry pies…until now.
This blueberry crumble, very similar to my Apple Crumble, is a satisfying replacement that brings me back to those evenings spent with my Dad, enjoying a freshly baked blueberry pie.
For those of you with nut allergies, I also created a nut free crumble variation too.
Makes 1 pie
- 24 oz fresh blueberries
- 1 1/2 cup of water
- 4 tbsp ground flax seeds
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 6 pitted medjool dates
- 6 tbsp pecans or walnuts
- 1 tbsp melted coconut oil
- In a medium saucepan, combine the blueberries, water, flax seeds and spices.
- Let the mixture boil on high heat for 20 minutes, stirring occasionally.
- Reduce the heat to medium-low and simmer, uncovered for an additional 20 minutes or until the berries have thickened.
- Pour berries into a pie pan and allow to cool slightly while you make the crumble topping.
Note: This recipe contains nuts. If you have a nut allergy, check out my Nut Free Crumble Topping
- Heat the oven to 350 degrees.
- Place the dates, nuts and coconut oil in a food processor and blend the mixture until it is slightly sticky.
- Sprinkle the crumble over the berries.
- Bake for 15-20 minutes.
- Store at room temperature for up to a week, if it lasts that long.
Try my Apple Crumble for an alternative for the traditional holiday apple pie.