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.
Prep 15 min · Cook 0 min
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
