Wild Blueberry Crumble (from scratch)
Despite being more of a chocolate (cake, cookie, brownie) kinda gal, blueberry pie is my dad’s absolute favourite. Although he generally eats pies filled with the regular demons (refined sugar, gluten, etc), I devised this healthier recipe for his past birthday, and it was a total hit. Is there anything better than nourishing someone you love? I don't think so.
Making a pie seems somehow complicated because of all the different parts, but in reality it's incredibly straight forward. And this dough is not like others, it's full of whole foods like walnuts, pasture raised egg, and cardamom. Not only is this pie delicious but it truly is incredibly nutritious.
You can definitely use regular blueberries, but theres something special about wild blueberries. Not only are they especially delicious, but all wild versions of foods pack a stronger nutritional punch. You can also sub the blueberries for any other berry of your choosing (hello raspberry crumble... drool!).
2 cups organic walnuts (preferably activated for easier digestion)
2 tsp grass-fed gelatin powder
1.5 tbsp organic coconut flour
1/2 cup organic coconut oil (cold)
2 tsp organic maple sugar (or coconut sugar)
2 tsp organic cardamom powder
1 organic, pasture raised egg yolk
3 cups wild blueberries (still frozen)
a big squeeze of fresh organic lemon juice
1 tbsp arrowroot powder
1/3 cup organic maple sugar (or coconut sugar)
1 cup organic, gluten free oats
1 cup organic, gluten free oat flour
1/2 cup organic maple sugar (or coconut sugar)
1/2 cup grass-fed butter at room temp- cut into pieces
1 tsp organic ceylon cinnamon powder
1 tsp organic nutmeg powder
1tsp aluminium free baking powder
1/2 tsp sea salt
Preheat the oven to @375 degrees Fahrenheit
FOR THE CRUST: Food process all the dry ingredient for the first, then again with wet until dough forms; press into pie pan and bake @375 degrees F until light golden
FOR THE FILLING: mix all the ingredients together, then set aside while you make crumble
FOR THE CRUMBLE: mix dry in bowl then add butter and mix by hand until it forms a crumbly dough.
Add the pie filling to pre-baked crust then cover the top of the pie with the crumble.
Bake @375 degrees F for 40 mins (it shouldn’t, but if the top is getting too golden for your liking, gently cover it with aluminium foil, and allow it to continue baking without browning the top.
Let the crumble sit for a few minutes before serving to let the juices settle, and the pie is arguably better the next day after being in the fridge over night! (…if you have any leftovers that is..).