Blueberry Nectarine Pie with Almond Crumble (Gluten Free + Refined Sugar Free)
This Blueberry Nectarine Pie is the epitome of summer, and it has a delicious oatmeal almond crumble on top! This gluten free and refined sugar free pie is sure to be a favorite.
Happy Friday! Another summer weekend is upon us, and I hope you’ll be spending it well! Particularly, enjoying the sunshine and hopefully some delicious baked goods, starring some of summer’s best produce. My summer fruit obsession is continuing strong, and this blueberry nectarine pie is definitely an appropriate representation of that.
Is it just me, or are nectarines a little underrated? Especially in the baking world! You see peaches as the star of so many different recipes, but nectarines are barely ever used. I think that’s a grave mistake, because nectarines are definitely one of my favorites for as long as I can get my hands on them.
They are so incredibly juicy when they’re ripe, and with that sweet, slightly tart flavor, they’re just about everything I want in a fruit. In fact, I hardly ever have any left to add them to baked goodies – they all end up as snacks before I can bake with them.
To make sure this blueberry nectarine pie got made, I had to buy a big box of nectarines at Trader Joe’s and make it immediately so they didn’t get devoured before I could get baking. It was worth the sacrifice.
Co-starring with the delectable nectarines are the blueberries, which are so good and so cheap this time of year. The jammy, rich blueberries are a wonderful complement to the tart, bright and juicy nectarine slices. Together, they’re a showcase of summer’s best produce.
The fruit filling is totally irresistible, especially for a fruit addict like me, but that oatmeal almond crumble on top is no slouch either. It carries it’s weight in both the texture and flavor departments, with oats and sliced almonds adding bite and crunch to the party. Not going to lie – I was totally picking off little clumps of the crumble while I photographed this. It’s one of my favorite things!
The crust is also one of my favorites – it stays super sturdy when it’s cut, which is hard to find in a grain-free crust recipe. It is important to do an egg wash over the crust before adding the fruit though. It creates a barrier over the crust, which makes sure the juices from the nectarines and blueberries don’t make it soggy.
Make a blueberry nectarine pie and be prepared for a slice of summer – a scoop of vanilla ice cream on top never hurt anyone either! Happy baking – enjoy :)
Remember to #bakerita if you try the recipe!Print
For the pie crust
- 2 cups blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil (melted)
- 1 large egg (room temperature)
- 1 egg white (to egg wash)
For the fruit filling
- 6 fresh nectarines (cored and sliced)
- 2 cups fresh blueberries
- Zest & juice of 1 small lemon
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons honey or maple syrup
- 2 tablespoons tapioca flour
For the crumb topping
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the almond flour and sea salt. Add the melted coconut oil and egg and mix until the mixture completely comes together. Press the crust into a 9” pie plate, up and around the edges.
- In a small bowl, whisk the egg white slightly. Use a pastry brush to brush egg white on the bottom of the crust to prevent it from getting soggy. Place the crust in the freezer while preparing the filling and crumb topping.
- In a medium mixing bowl, combine the nectarines, blueberries, lemon zest, lemon juice, cinnamon, nutmeg, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly.
- In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds.
- Remove the crust from the freezer and pour the fruit filling inside. Cover the fruit evenly with the oat topping and bake for 45-50 minutes, or until golden brown and bubbling. Check the pie halfway through and tent the top with foil if it’s browning too quickly.
- Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
Pie crust recipe from this Paleo French Silk Pie