Blueberry – Apple Crumb Pie

Rustic blueberry – apple streusel pie made with fresh fruits & cinnamon topped with a crispy crumble all baked up in a homemade spelt crust.

Blueberries and apples make such a good partner for baking pies. I have to be honest here… I was planning on baking a blueberry pie, but then it turned out I did not have enough blueberries, apples to the rescue. The pie turned out just wonderfully!

And the colours work beautifully too, light apples with bright shades of fuchsia from the blueberries running through the pie. Sometimes the best results come from unexpected experiments!

This pie consists of three components.

First the pie crust. I like to make my own pastry, but with the modern techniques it comes together in no time. And if you regularly bake pies, just double the recipe and pop it in the freezer for the next time you crave pie!

Tip: I usually don’t prebake my pie crust, since I have a high quality pie dish. If yours isn’t that good, blind bake the crust for ten minutes before adding the pie filling.

Then the filling. Sweet and fruity with a fragrant cinnamon aroma. As we all know, we need our daily portion of fruit, so job well done…

Finally the crumb topping. No classic pie crust today, but an obnoxious amount of crumble topping. Asking me, the best part of the pie, right?!? It’s like a pie and a crisp all in one, two of the best desserts meet in one pie. Can this pie get any better?! Maybe a dollop of coconut whip or a scoop of ice cream…

I don’t often bake pie, but this blueberry – apple crumb pie does not disappoint. And as an added bonus my entire house got filled with the most sweet and aromatic fragrances! It’s now my personal favourite, I was so pleased with the end result.

Fruity, sweet but not overly sweet, crispy crumb topping with oats and that crust… flaky and crunchy. Oh yum!

Bake it, with all those lovely berries ripening under the sun and make a memory for someone you love. A must bake pie!

Pie, love & happy days!

Let’s bake! If you make my recipe, feel free to tag me on Instagram. I love to see your pictures!

Blueberry – Apple Crumb Pie

vegan, soy free, nut free



For the pie crust:

1 ¼ cup spelt flour (or wheat flour)

1 tbsp muscovado sugar

¼ tsp salt

4 tbsp coconut oil, solid

3-4 tbsp ice water

For the blueberry – apple filling:

2 cups fresh blueberries

2 firm & crisp apples, peeled & cored, chopped

⅓ cup muscovado sugar

2 tbsp corn starch

2 tsp cinnamon

1 tbsp lemon juice

1 tsp vanilla extract

For the crumb topping:

½ cup spelt flour (or wheat flour)

⅓ cup muscovado sugar

6 tbsp coconut oil, solid

½ cup rolled oats

Pinch of salt


Pie dish of 27 cm



For the pie crust:

In a bowl of a food processor, add in the flour, sugar and salt. Pulse to combine.

Add the coconut oil and pulse until it is combined but still a bit lumpy. Start adding the ice water, and press to combine. The dough should hold together, but still be slightly crumbly.

This can be done by hand too, but it just takes a bit longer, up to you.

Wrap the dough in cling film, refrigerate for one hour (or place in the freezer for 20 minutes).

For the blueberry – apple filling:

In a bowl, mix the ingredients for the filling.

For the crumb topping:

In a bowl, add the flour, sugar and salt. Add the coconut oil. Using your hands, massage the oil into the flour mixture until combined. Finally mix in the oats.

For the pie:

Preheat the oven to 200° Celsius.

Dust the work surface with flour. Using a rolling pin, roll out the dough into a circle until it’s about 2 cm greater in diameter than the pie plate. You can use the pie plate on the rolled dough to measure.

Carefully drape the dough inside the pie plate. It might tear a bit, don’t worry, just patch it up. Press the dough inside the pie plate. Trim any excess dough from around the edges. Crimp the edges of the dough if desired.

Transfer the filling to the centre of the pie crust, gently spread to the sides. Scatter the crumble over the pie filling. Bake for 10 minutes.

Lower the oven temperature to 180° Celsius and bake for another 30-35 minutes or until the edges and crust turns golden brown and the filling is bubbly.

Transfer to a wire rack and cool down completely.

Slice and serve with a dollop of coconut whip or a scoop of vanilla ice cream! Enjoy!

© 2019, Chillies for Chocolate. All rights reserved.

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