Autumn fun with health benefits!

When autumn comes with cool days and colorful leaves, there are few things that warm you up as much as a delicious dessert. This blueberry crumble pie is our absolute fall favorite: easy to make, sugar and gluten free, Full of antioxidants, vitamins and health-promoting botanicals that strengthen the body. You can enjoy this with a clear conscience!

Ingredients

Fill:

• 300–400 g fresh or frozen blueberries
• 1 tablespoon potato starch (binds the juice)
• 1–2 tablespoons honey or maple syrup (can be omitted if the berries are sweet enough)
• 1 teaspoon cinnamon

Shortcrust pastry:

• 100 g oatmeal (gluten-free)
• 50 g almond flour or ground almonds
• 3 tablespoons coconut oil or butter
• 2 tablespoons honey or maple syrup
• 1 tsp vanilla powder or vanilla extract
• A pinch of sea salt

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Procedure

1. Preheat the oven to 180 °C (top and bottom heat).
2. Mix the blueberries with potato flour, sweetener and cinnamon in an ovenproof dish.
3. Make the crumb dough: Mix together oatmeal, almond flour, coconut oil/butter, sweetener, vanilla and a pinch of salt until a slightly lumpy mass.
4. Spread the crumbs evenly over the blueberries.
5. Bake for about 20–25 minutes, until the top is golden and crispy.

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Tips

• Serve with custard, Greek yogurt or coconut cream for a fresh contrast.
• You can also replace blueberries with raspberries, currants, or a mix of berries.
• For extra crunch, you can mix some chopped nuts into the crumble dough.