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Blueberry Crumble Pie with Spiced Oat Crumble

4.17 from 6 votes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling/Cooling Time 4 hours
Total Time 5 hours 35 minutes
Category Dessert
Cuisine American
Author Lauren Grant


Why choose between a crumble and pie when you can have both with this Blueberry Crumble Pie?! This Blueberry Crumble Pie has it all—jammy, crispy, crunchy, flaky, and sweet.



  • 1 cup (125g) all-purpose flour
  • ½ cup (66g) white whole-wheat flour
  • ½ teaspoon (3g) kosher salt
  • 11 tablespoons (150g) unsalted butter, chilled and cut into ¼-inch cubes
  • 4-6 tablespoons ice water

Crumble Topping

  • ¾ cup old-fashioned oats
  • cup sliced almonds
  • cup packed brown sugar, or coconut sugar
  • cup white whole-wheat flour, or regular whole-wheat flour or all-purpose flour
  • 4 tablespoons (¼ cup) unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil, or additional melted butter
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt


  • 2 pounds fresh blueberries (about 6 ½ cups)
  • 1 lemon, zested and juiced
  • ¼ teaspoon kosher salt
  • 1 Granny Smith apple, peeled, cored, and shredded (about 1 cup shredded; 158g)
  • 2 tablespoons instant tapioca, ground*



  • Process flour and salt in a food processor. Scatter butter over flour; pulse until mixture resembles coarse cornmeal, 7–12 pulses. 
  • Drizzle 3 tablespoons of water over flour mixture. Pulse until mixture resembles wet sand and forms a dough when pinched, 5–10 pulses. (If the dough is too try, add additional water by teaspoon until a dough forms when pinched.)
  • Transfer to a large piece of plastic wrap and gently form dough into a ball; wrap in plastic and flatten into a 5-inch disk. Refrigerate dough until very firm, at least 1 hour.
  • Generously flour a work surface. Unwrap dough and lightly dust with flour. If needed, let dough stand at room temperature until it gives slightly when pressed; 5–10 minutes. Roll dough out into an ⅛-inch thick 13-inch round.
  • Fold dough in quarters; place corner in center of a 9-inch pie plate. Gently unfold dough to cover plate, using one hand to pick up edges of dough and an index finger to press dough into corners and up sides. Trim dough overhang to ½-inch. (Use dough trimmings to patch any thin creased areas caused by folding).
    three images showing how to line a pie plate with pie dough
  • Tuck edges of dough under and crimp using thumbs and pointer fingers.
  • Freeze dough-lined pie plate for 20 minutes. Prick bottom, sides and corners with a fork. Line dough with a piece of foil, pressing it flush against the corners, sides, and to cover the rim. Prick foil about a dozen places with a fork. Freeze shell for 30 minutes.
    two images showing a fork pricking pie dough and foil lining pie dough
  • Heat oven to 400ºF (204ºC) with rack set in lowest position. Bake shell 25 minutes, pressing down on foil with an oven mitt to flatten if it puffs. Remove foil and continue to bake shell just until it begins to color, about 10 minutes.
    baked pie crust in pie plate

Crumble Topping

  • While the pie dough is chilling or baking, combine oats, almonds, brown sugar, flour, melted butter, oil, ginger, nutmeg, and ¼ teaspoon salt until a stiff dough comes together. Cover and chill until needed. 


  • Place 3 cups and blueberries and 2 tablespoons lemon juice in medium saucepan. Cook over medium heat, stirring and mashing occasionally with potato masher, until half of blueberries are broken down and mixture measures 1½–1 ¾ cups, about 10 minutes. Off heat, stir in 2 teaspoons lemon zest and ¼ teaspoon salt; let cool.
  • In a large bowl, stir together remaining 3 cups fresh blueberries, cooled cooked blueberry mixture, shredded apple, and ground tapioca until thoroughly combined.
  • Transfer blueberry mixture to warm crust.
  • Pinch crumble topping into ½-inch pieces and sprinkle evenly over filling.
  • Set pie on a baking sheet and bake on lowest rack at 400ºF (204ºC) until crust is light golden brown, 15–18 minutes. Reduce oven temperature to 350ºF (177ºC), rotate sheet, and continue to bake pie until crust and topping is deep golden brown, about 25 minutes more.
  • Let pie cool on wire rack until juices have thickened, about 2 hours. Serve with vanilla bean ice cream, optional.



* Use a spice grinder or coffee grinder to grind tapioca into a fine powder. 
Make sure you use a regular 9-inch pie plate. A deep dish pie pan will be too deep and the crust will likely shrink and slide down into the pan a bit.
Leftover pie can be stored in the refrigerator or at room temperature for up to 2 days.


Serving: 1slice (1/8 of the recipe)Calories: 477kcalCarbohydrates: 53gProtein: 8gFat: 27gSaturated Fat: 13gCholesterol: 56mgSodium: 346mgFiber: 7gSugar: 19g
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