This post was sponsored by Oregon Berries. All opinions are my own. Thank you for supporting brands who support Vegukate!

Well, it’s currently snowing in Portland (in March) and my husband and I are staying in all weekend (and the foreseeable next couple of weeks) practicing social distancing and doing our part to flatten the Covid-19 curve; which is anxiety-inducing to say the least. We’ve been lucky enough to have the opportunity to start working from home as much as possible with our 9-5 jobs, have Whole Foods delivered to our doorstep, and stay cozy indoors – which I’m incredibly grateful for.

I’m sending love and positive thoughts (and the call to action to donate to your local food bank – such as the Oregon Food Bank, and support local businesses in any way possible during these times: buy gift cards, DoorDash or PostMates, or shop online) to those who are not as fortunate as we are in these crazy, uncertain times.

So, if you’re cozyin’ up at home with yourself, hubby, pets, family, roommates, or kids (no school, yikes!) THIS is exactly what you should do: make (this vegan friendly) gluten-free blackberry crumble pie. Bonus: it’s Pi-Day!

Not only does this simple pie use frozen Oregon Berries blackberries and raspberries (which are so easy to stash in your freezer all year long), it uses other pantry basics like rolled oats, coconut oil, and maple syrup. SO, you basically have all the ingredients you need on hand!

I love the simplicity of this berry crumble pie: no need to bother with a time-intensive pie crust; this one uses ground up rolled oats and walnuts to form a simple whole food-based flour. Healthy fat-filled coconut oil and pure maple syrup help bind the crust together and give it the most amazing flavor too.

The filling of the pie is frozen berries (any kind will do!) such as blackberries and raspberries. Naturally sweet, rich in fiber, bursting with ample vitamins, minerals, and antioxidants berries are my favorite fresh or frozen superfood. I really love that you can find Oregon Berries in the grocery store year round up here in Portland (and in other states, too). They’re my favorite addition to smoothies, overnight oats, chia seed pudding, baked treats, pancakes, and so much more. Of course, they’re incredibly good for you, too!

In fact, just one cup of blackberries provides:

-30 mg vitamin C (half the daily recommended value!) which our body needs to synthesize collagen in bones, connective tissue, and blood vessels and fight free radical oxidation, among other benefits!

-29 mg vitamin K (over 1/3 of the daily recommended value) which is key for blood clotting and bone metabolism function

-8 grams of fiber, necessary for gut-health (fiber provides food for our friendly gut bugs!), healthy elimination, blood sugar balance, and cholesterol levels.

Blackberries (and other berries) may even support brain health and lowered levels of inflammation. A 2012 study from the Journal of Agricultural and Food Chemistry found that the antioxidants in berries help fight free radical damage in the brain, and may even alter the way brain neurons communicate. This means less inflammation and better brain health as the brain ages.

So, I hope you’re stocked up on all the berries for pie making and beyond! If you do make this easy-as-pie (had to!) recipe, make sure to tag both @OregonBerries and @vegukate on Instagram so we can see your goodness!

Alllll the nutrient-dense blackberries, a simple crust, and a delectable gluten-free pie recipe. Happy baking!

Gluten-Free Blackberry Crumble Pie

Yields 1 pie

Ingredients:

1 Tbsp. ground flaxseed + 3 Tbsp. water (or 1 organic egg)
1/2 cup raw walnuts
2 cups rolled oats
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1/4 tsp. sea salt
1/2 tsp. vanilla extract
3 cups frozen blackberries and raspberries
1/2 Tbsp. cornstarch or potato starch
2 Tbsp. coconut sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit and lightly grease a pie dish with coconut oil.
2. Prepare flax egg: add flaxseed and water to a small bowl. Stir to combine. Let sit 5 minutes, or until thickened.
3. To a high-speed blender or food processor, add walnuts and rolled oats. Blend until broken down into a fine flour. Pour flour into a large bowl and add egg or flax egg, maple syrup, coconut oil, sea salt, and vanilla extract. Stir to combine. Reserve 1/3 cup dough to sprinkle on pie in a bit.
4. Press crust mixture into the bottom and slightly up the edges of greased pie pan. Bake pie crust for 10 minutes.
5. While pie crust pre-bakes, add berries to a bowl. Add cornstarch or potato starch and coconut sugar. Stir to combine. Pour berry mixture into pre-baked pie crust. Sprinkle remaining crust mixture on top. Return to oven and bake for an additional 35-40 minutes or until crust is golden and berries and slightly bubbling.
6. Remove pie from oven and let cool slightly before serving. Enjoy with your favorite vanilla ice cream – enjoy!

Notes:

-Other delicious berries to try in this recipe include a mixture of marionberries, boysenberries, or blueberries.
-Swap rolled oats with pre-made oat flour, no problem!
-This recipe is inspired by Tuulia Talvio’s berry pie recipe!