Blackberry Crumble Pie

gluten free option, vegan
Blackberry Crumble Pie

Blackberry Crumble Pie

I have really been loving blackberries lately. I cant say that I prefer them over strawberries because I seem to have strawberries more than any other berry but blackberries are a very close second! Unfortunately I find it very difficult to find fresh blackberries in Australia except for a few weeks in the summer. I resort to buying nice big bags of frozen blackberries which I use when I can. Don’t let the photo’s fool you. This is definitely a black berry pie, but since I used all my blackberries in the recipe I had to use some frozen mulberries as decoration. I am sure mulberries would taste just as delicious in the pie, but they are so incredibly difficult to find! They are in my part of the world anyway.

The recipe I am sharing today is an adaptation of my strawberry crumble bars I shared a few weeks ago. The only thing I did differently was use blackberries instead of strawberries and use a tart tin instead of a slice tin. Here is the link to the strawberry bars: This pie is full of plant based protein from the almonds, full of antioxidants and fibre and is also delicious for breakfast with a big dollop of coconut yogurt! I guess you could also serve it for dessert with some vegan custard or ice cream, although I have struggled to find a good vegan vanilla ice cream recipe that I like. Hopefully one day I will find one.






Blackberry Crumble Pie
Recipe type: Breakfast
Hazel & Cacao:
  • BASE:
  • 1 cup almonds
  • 1 cup rolled oats (gluten free is necessary)
  • 1 cup pitted medjool dates
  • 1 500g bag of frozen blackberries
  • 1 cup rolled oats
  • ½ cup wholemeal spelt flour or buckwheat flour for completely gluten free
  • ⅓ cup almond meal
  • ¼ cup coconut sugar
  • 1 TBSP cinnamon
  • pinch salt
  • ⅓ cup sunflower or grapeseed oil
  1. For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates. Press mixture evenly into the bottom and sides of a lightly greased tart/pie tin. I used a standard 24 cm tart tin.
  2. For the blackberry filling: empty your bag of frozen blackberries over your base
  3. For the Crumble topping: Add all your ingredients except oil to a seperate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.
  4. Pour crumble over your blackberries and flatten slightly with a spatula.
  5. Bake at 180 C for 30 minutes.
  6. Allow to cool before serving.
  7. Enjoy for breakfast with some vegan yogurt, custard or ice cream.


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