Blueberry Pie

by @daisy_scoopwholefoods

My oh my this is so much more than a pie! It is super simple to whip up and will be gone in seconds if you take your eye of it! A simple whole food dessert thats sure to please, and you can use any berries you like. Serve warm with some of Scoop's organic coconut yoghurt or chilled with a hot cup of tea.

  • For the filling
  • 2 cups fresh or frozen blueberries
  • 1 tbsp maple syrup or raw honey
  • 2-3 tsp tapioka flour (3 if using frozen berries)
  • For the base
  • 1 cup blanched almond meal
  • 3/4 cup rolled oats or teff flakes
  • 1/4 cup maple syrup or raw honey
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp cold coconut oil or ghee
  • 2 tbsp chopped pecans


Preheat oven to 175C and lightly grease a 9-inch tart pan with removable bottom. Mix together in a bowl the blueberries, honey/maple syrup and tapioca starch/flour until well coated, this is your filling. Set aside. Add the almond meal, oats/teff, honey/maple, baking powder, and salt to a different bowl and mix until well combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed. Remove a 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the blueberry mixture over the crust base. Add the chopped pecans to the remaining crumble mix and sprinkle evenly over the top of the berries. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown - 20 minutes into cooking time, check it and cover with foil to stop burning. Let cool completely before serving. Store leftovers in the fridge. It gets better with time too, making it a brilliant recipe to make in advance if you have friends coming over the next day.

Scoop Products found in this recipe