Healthy Blueberry Pie – (With Oatmeal Streusel Topping!)

With crunchy oat crumble topping, flaky pie crust, and naturally sweetened blueberry filling, this is the best healthy blueberry pie recipe you will ever taste!

Healthy Blueberry Pie (Low Fat, No Sugar Added)

Why you’ll love this healthy blueberry pie

Easy to make from scratch in your kitchen, with no refined sugar.
The delicious streusel and juicy blueberries will remind you of classic diner blueberry pie. One bite and you’d never guess the healthy ingredients!
It’s the perfect light, wholesome dessert for a hot summer night, neighborhood barbecue or picnic, or any time you find yourself with an abundance of fresh berries.
Just 130 calories per slice, including the buttery crumb top.
Unlike other blueberry pie recipes, this one can be egg free, nut free, and oil free.

Also try these Blueberry Overnight Oats

Step by step recipe video

Key ingredients for the blueberry dessert

Blueberries – You need five cups of frozen or ripe fresh blueberries for the homemade blueberry pie filling. Thaw frozen blueberries and blot away any ice crystals before use.

Rolled oats – The streusel topping and healthy oatmeal pie crust both include high fiber rolled oats. Feel free to substitute quick oats or certified gluten free oats if you prefer. To achieve the best texture, avoid steel cut oats or instant oatmeal.

Flour – I like whole grain spelt flour because it yields lighter baked goods than dense whole wheat flour. Oat flour, white flour, low carb almond flour, or all purpose gluten free flour also work well.

Sweetener – Use any granular or liquid sweetener in the filling, such as unrefined coconut sugar, date sugar, pure maple syrup, honey, or xylitol, monk fruit, or stevia for sugar free. Go with a granular sugar or sugar free alternative in the crust and topping.

Cinnamon – A fourth teaspoon of ground cinnamon adds natural sweetness to the topping without a ton of extra sugar or calories.

Coconut oil (optional) – Including the melted coconut oil or butter in the crust and crispy topping imparts a rich taste, and I’ve cut way back on the amount of oil or butter used in traditional blueberry pie. If you want a low fat or fat free pie, you may swap some or all of the oil for applesauce, mashed banana, or Greek yogurt.

Salt – Add a little salt to balance the sweetness of the fruit filling and enhance the buttery quality of the crust and top.

Cornstarch – The starch will thicken the filling as it bakes. You may use an equal amount of arrowroot powder or instant tapioca instead of cornstarch if you wish. Or substitute two tablespoons of all purpose flour for every one tablespoon cornstarch.

Other ingredients – Half a cup of water gives you a gooey blueberry middle instead of a dry or crumbly center. And stir in an optional two teaspoons of fresh lemon zest if you love the citrus lemon blueberry combination.

Use leftover blueberries to make Blueberry Banana Bread

How to make healthy blueberry pie

First preheat your oven to 350° Fahrenheit or 176° Celsius. Grease the bottom and sides of a round eight inch springform pan. Set the pan aside.
Prepare the healthy pie crust. Combine the oats, flour, sweetener, and salt for the crust in a medium mixing bowl. Stir very well, then use a fork or pastry cutter to cut in the softened butter, oil, or applesauce.
Press the crust dough firmly into the bottom of the prepared pan. Then bake twelve minutes on the oven’s center rack. Remove and allow to cool.
Next, prepare the blueberry pie filling by stirring the berries, water, maple syrup, salt, cornstarch, and optional lemon zest in a bowl until well mixed.
Spread evenly over the crust in the pan.
Make your oatmeal streusel by combining the remaining flour, oats, sweetener, cinnamon, and stirring well. Cut in the remaining butter, oil, or applesauce to make a crumbly dough.
Sprinkle this homemade oat crumble over the berries.
Finally, place the springform pan back in the hot oven. Bake for fifty minutes or until crust is golden and filling looks bubbly and thick. (Tip: If you find that the crumbles are browning too quickly, simply cover the top loosely with tin foil or a cookie baking sheet and continue cooking.)
When time is up, carefully remove the pie from the oven and let cool fully before removing the springform top. Slice and enjoy hot or cold, with a scoop of vanilla ice cream if desired. See below for more serving ideas.

Serving suggestions

The healthy blueberry streusel pie is delicious on its own or topped with a quick dusting of powdered sugar.

I also love topping each slice with Coconut Ice Cream or Almond Milk Ice Cream.

Or if you are feeling really healthful, garnish the pastry with fresh raspberries, strawberries, bananas, and mint leaves.

Other tasty options include Coconut Whipped Cream or Homemade Frozen Yogurt.

Store leftover healthy pie covered in the refrigerator for up to four days. Or freeze individual slices in an airtight container for up to two months. Thaw frozen blueberry pie before serving.

Blueberry pie health benefits

High fiber. Thanks to the superfood blueberries and whole grain oats, just one slice of blueberry pie provides 15% of the RDA for dietary fiber. In addition, you get 10% of the daily value for iron.

Packed with antioxidants. Blueberries are widely considered to be one of nature’s healthiest foods, with vitamin C, vitamin K, manganese, and anti inflammatory advantages. They contain up to 85% water, making the berries an excellent source of hydration.

Naturally sweetened, low sodium, and cholesterol free. Even if you choose real sugar as opposed to a substitute with no sugar added, much of the sugars in the recipe come from the naturally sweet blueberries.

Dairy free and vegan recipe. The pie is plant based as long as you use coconut oil, applesauce, or a nondairy butter. It’s a great healthy dessert to serve vegans and omnivores, alike.

Homemade Blueberry Oat Crumble Pie (Healthy Dessert)

1. Preheat the oven to 350° Fahrenheit (176° Celsius) and grease the bottom and sides of an 8 inch springform pan. Set aside.
2. Make the healthy crust by stirring together the oats, flour, sweetener, and salt for the crust. Use a fork or pastry cutter to cut in softened butter, oil, or applesauce.
3. Press dough very firmly into the bottom of the pan. Bake 12 minutes, then remove and let cool.
4. Make the filling by whisking the blueberries, water, salt, cornstarch, optional lemon zest, and sweetener for the filling in a bowl until well mixed. Spread this filling over the crust.
5. Finally, make the streusel for the healthy blueberry pie by stirring together the remaining flour, sweetener, cinnamon, and oats. Cut in the butter, oil, or applesauce to form small crumbles.
6. Sprinkle the oat crumble over the pie, then place the pan back in the oven. Bake 50 minutes or until crust is golden and blueberry filling is thick and bubbly. (If crumbles brown too quickly and filling is not yet bubbling, cover the top of the pan loosely with tin foil or a cookie sheet and continue to bake.)
7. Remove the pie from the oven and let cool before slicing and serving. This healthy dessert is delicious hot or cold.