Blueberry Pie Crumble
Easy as…(wait for it)… Pie! Happy Pi day you Prickly Pears. To celebrate, we made a cast iron pan blueberry pie crumble that’s ready in 30 minutes and devoured within 3.14159 seconds 🥧
- Crust: 1/2 cup of flour + 1/2 tsp sea salt + about 6 tbsp of water + 6 tbsp cold vegan butter. Mix with a wooden spoon in a bowl, crumbling the butter until it looks like sand. Then roll into a ball.
- Filling: blueberries (lightly coat with flour), lemon zest, brown sugar + coconut sugar. Mix all together in a bowl.
- Crumble: 1 cup oats, 1/2 cup almond meal or almond flour, chopped pecans/walnuts, 1/3 cup brown sugar, pinch of sea salt, 2 tbsp cold butter. Mix all together in another bowl.
- Round the dough into a ball and flatten onto the cast iron pan. Then add the filling, and lastly pour the crumble toppings. Bake for 30 minutes at 400°
*you can also add any berries of your choice! Blackberries, raspberries, strawberries, etc.
Inspired by Minimalist Baker’s Apple Crumble