Helen Au’s blueberry crumble pie pairs a flaky vegan crust with bubbling blueberries and a crisp oat topping. The pie balances jammy fruit, warm cinnamon, and crunchy crumble for a dessert that feels classic, cozy, and easy to share.
Ingredients
For the Crust
- 1 vegan pie crust
For the Crumble Topping
- 80 g (⅓ cup) rolled oats
- 42 g (⅓ cup) all-purpose flour
- 100 g (½ cup) cane sugar
- 1 tsp ground cinnamon
- 84 g (6 tbsp) unsalted vegan butter, cut into 1" (2.5-cm) cubes, cold
For the Filling
- 600 g (4 cups) fresh blueberries
- 100 g (½ cup) cane sugar
- 15 ml (1 tbsp) fresh lemon juice
- Zest of 1 lemon
- ⅛ tsp fine sea salt
- 35 g (4½ tbsp) tapioca flour
- Vegan vanilla ice cream or other vegan ice cream of choice (optional, for serving)
Instructions
- Use a (9"[23-cm]) pie pan and make the vegan pie crust and let it cool completely. Keep the oven on and increase the temperature to 400°F (205°C).
- To make the crumble topping, add the oats, flour, sugar and cinnamon to a bowl, and mix until well combined. Add the vegan butter and mix until a crumble forms. It should resemble cookie dough. Set the crumble in the refrigerator while you make the filling.
- To make the filling, add the blueberries, sugar, lemon juice, lemon zest, salt and tapioca flour to a bowl. Carefully toss all the ingredients together. Pour the filling into the pie crust.
- Sprinkle the crumble topping over the blueberry layer. Bake for 15 minutes, and then reduce the oven temperature to 375°F (190°C). Bake for 25 to 30 minutes, or until the blueberries are bursting with their juices.
- Allow the pie to cool for 20 minutes before serving with vanilla ice cream, if using.