Gluten-Free Blueberry Crumble Pie

DIRECTIONS:

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 comfortablydomestic.com.

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 savingdessert.com.

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.

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.