Crumb Topped Blueberry Pie with Oats

A slice of blueberry crumb pie with a large scoop of vanilla ice cream.

5 from 1 vote

Crumb Topped Blueberry Pie with Oats

This super simple blueberry crumble pie has a blueberry lemon filling and a spiced oatmeal crumb topping. I've made this filling quite firm, no messy pie slices here! It's perfect with a big scoop of vanilla ice cream.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 303kcal

Author: Ella Gilbert

Equipment

9-inch pie dish

Ingredients

Blueberry Pie

1 pie crust Store-bought or do half of my all-butter pie dough.
7 cups fresh blueberries
½ cup granulated sugar
3 tablespoons light brown sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
4 tablespoons cornstarch
1 tablespoon flour
2 tablespoons unsalted butter cubed

Crumble Topping

½ cup flour
¾ cup old fashioned oats
½ cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
5 tablespoons unsalted butter cold and cubed

Metric - US Customary

Instructions

If making homemade pie dough, I recommend starting this at least 4 hours ahead of time (I sometimes make the pie crust and leave it in the fridge the night before). I used a half batch of my go-to all-butter pie dough.
1 pie crust
In a large saucepan or dutch oven, combine the blueberries, granulated sugar, light brown sugar, flour, cornstarch, lemon zest, lemon juice, salt, vanilla extract, and ground cinnamon.
7 cups fresh blueberries, ½ cup granulated sugar, 3 tablespoons light brown sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, ¼ teaspoon kosher salt, ¼ teaspoon ground cinnamon, 1 teaspoon vanilla extract, 4 tablespoons cornstarch, 1 tablespoon flour
Place on the stove over low heat. Stir until the blueberries start to release some of their liquid.
Increase the heat to medium-low and stir constantly so the bottom of the pan doesn't scorch. Once you have a gentle boil, keep stirring until the mixture becomes very thick (about 1-2 minutes).
Remove the pan from heat and stir in the butter until well combined. Let cool completely. To speed up this process, I like to pour the blueberry pie filling onto a large sheet pan to help it cool faster.
2 tablespoons unsalted butter
While cooling, make your crumble topping. In a medium bowl, whisk all of the dry ingredients together. Add the cold, cubed butter. Using your hands or a fork, combine the butter with the ingredients, making sure it gets evenly moist. This will take a few minutes of work, but eventually you'll have clumps and no dry, sandy bits. Place in the fridge while your pie filling continues cooling.
½ cup flour, ¾ cup old fashioned oats, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 5 tablespoons unsalted butter
Line your pie dish with your pie dough, crimping the edges. Pour your cooled blueberry pie filling in and top with your crumble. Place the pie in the fridge (this will help the filling set even more!
Preheat your oven to 425℉/218℃. Line a baking sheet with foil to catch any spills! Place the chilled pie dish on the baking sheet and place in the oven. Bake for 25 minutes. Before placing in the oven, I like to use a pie guard to stop the crust from burning, so feel free to do that!
After 25 minutes, turn the oven heat to 375℉/190℃ and bake for another 45-55minutes until the filling is bubbling. If you find the crumble is browning too much, cover with foil. If you're using an instant-read thermometer, it will say 200℉/93℃.
Let the pie cool for at least four hours. If you want the filling to be firmer, you can chill the pie overnight in the fridge before eating.

Notes

Old Fashioned Oats: Use whole oats, old-fashioned oats or rolled oats. I don't recommend using quick oats or porridge oats, this will make the topping dry and powdery.

Pie Dish: I'm using a regular 9-inch pie plate, not a deep dish pie dish.

Storage: Cover tightly and store in the fridge for up to 4-5 days. You can warm up slices in the microwave if you prefer warm pie!

Nutrition