Gluten-Free Blueberry Crumble Pie


  • 1 unbaked 9-inch deep dish gluten-free pie crust, frozen or well chilled before filling
  • For the Filling:
  • 5 cups frozen blueberries, divided
  • ¾ cup coconut palm sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon or lime juice
  • 1 tablespoon water
  • For the Crumble:
  • ⅔ cup gluten-free flour blend, I use Bob's Red Mill Gluten-Free 1-to-1
  • ¼ cup gluten-free oats
  • ⅓ cup brown sugar or coconut palm sugar
  • ⅓ cup cold butter, cubed

YIELD: 1 - 8 slice pie

Nutrition Information:

  • Per Slice
  • Calories - 288cal
  • Total Fat - 10.7g
  • Carbohydrates - 49.1g
  • Dietary Fiber - 2.6g
  • Total Sugars - 30g
  • Protein - 1.5g


Whisk sugar and cornstarch together until fully blended. Pure into a sauce pan.

Combine the lemon juice and water in a small cup. Slowly whisk the liquids into the sugar mixture until combined.

Fold in 1 cup of the frozen blueberries into the mixture. Place over medium heat and heat to boiling; stirring constantly until most of the blueberries burst open and sauce becomes very thick.

Remove sauce pan from the heat and stir in remaining frozen blueberries; cool filling to room temperature.

Spoon the cooled pie filling into the frozen or chilled pie crust.

This recipe for the filling was adapted from the original by

In the bowl of a food processor, combine the flour, sugars, butter and oats.

Pulse until combined. Top the filling with the crumble mixture and spreading evenly.

This recipe for the crumble was adapted from the original by

Chill the assembled pie for 30 minutes while the oven preheats.

Preheat the oven to 400 degrees F.

Bake the pie for 30 minutes at 400 degrees F to “set” the crust. After the initial baking, reduce the oven temperature to 375 degrees F, and continue baking the pie for an additional 30 minutes or until filling is bubbly and the crumble is golden brown.

The filling will set as it cools, cool on a wire rack before serving.

Colleen Saltarelli
Colleen Saltarelli

My husband prefers his pie with crust. I am not a crust person, but I love a good crumble. This pie is the best of both worlds, crust on the bottom and crumble on the top. The perfect compromise. I have used both homemade crust and store-bought crust with this recipe and both are great. Work with what you got! The filling is made from frozen berries that you par-cook on the stove top before baking, making it thick and durable. The crumble topping is a great recipe to have in your arsenal, it works so well with so many fruits, with or without crust.

Overall, this is a fantastic recipe that is sure to be a crowd pleaser.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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