Blueberry Chia Pie with Cinnamon Crumble Top

 

This blueberry pie is thick like jam with a gel made by the chia seeds and the absorbed juices in the blueberry filling. The cinnamon crumble topping adds a nice flavour and texture to this very tasty and healthy dessert.

Blueberry Chia Pie with Cinnamon Crumble Top

Ingredients                                      Makes: one small pie
1 pie crust, baked and prepared
~Crumble Topping~
1/4 cup oatmeal
1 Tbsp ground flax seed
2 Tbsp almond flour -or- all-purpose flour -or- spelt flour
2 Tbsp coconut sugar -or- raw cane sugar
1 Tbsp cinnamon
Pinch of sea salt
3 Tbsp coconut oil -or- unsalted butter
~Pie Filling~
600G bag of wild blueberries, frozen -or- 3 cups of fresh blueberries
2 Tbsp lime juice
3 Tbsp orange juice
3 Tbsp chia seeds
1 tsp honey
1/2 tsp cinnamon
Pinch sea salt

Instructions
Preheat oven to 350 degrees F. Bake a pie crust as per instructions on the packaging or given by supplier.

Prepare crumble topping in a medium sized bowl starting by mixing the dry ingredients together listed under the Crumble Topping heading. When the dry ingredients are combined, mix the coconut oil or the butter into the dry ingredients until a crumbly texture forms; then set aside.

In a large deep skillet with a fitting lid add blueberries. Cook over low heat (2 to 3 electric stove setting) for 10 to 15 minutes with lid on until berries have thawed. Then add lemon juice, orange juice, a dash of salt, cinnamon and chia seeds. Put the lid back on the skillet and allow berries to cook on low for about 20 minutes; stirring every 5 minutes. After 20 minutes the blueberries juice should be thick like jam with the natural chia seed gel.

Pour blueberries into the prepared pie shell and gently push blueberries evenly into shell with a large spoon. Sprinkle the prepared crumble topping evenly over the blueberries and gently press it in around the edges of the pie crust. Bake at 350 degrees F for 35 to 40 minutes. Allow pie to cool for 15 to 20 minutes before serving.

Recipe shared by: J. Marshall

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