Moringa Blueberry Crumb Pie
Servings Prep Time
8-10pieces 20minutes
Cook Time Passive Time
30minutes 30 minutes
Servings Prep Time
8-10pieces 20minutes
Cook Time Passive Time
30minutes 30 minutes
Gluten Free Crust (or prepare preferred crust)
  • 2cups nut flouralmond, cashew, pecan…
  • 2Tbsp coconut oil
  • 1 egg
  • 1/4 tsp salt
Moringa Blueberry Filling
  • 5cups blueberries
  • 1/3cup maple syrup
  • 1/3cup water
  • 1/2lemon juice
  • 1.5tsp lemon zestor to taste
  • 1tsp cinnamon
  • 4Tbsp chia seeds2-4 Tbsp per preference
  • 1/4tsp salt
  • 1Tbsp arrowroot powder
  • 2Tbsp Moringa powder
Crisp topping (optional)
  • 1/2cup rolled oats
  • 1/4cup pecan halves
  • 1/4cup almond flour
  • 3Tbsp unsweetened shredded coconut
  • 1/4tsp cinnamon
  • 1/2tsp vanilla
  • 3Tbsp coconut oilmelted
  • 1/4cup maple syrup
  • 1tsp Moringa powderor to taste
  1. Preheat oven to 350 F.
  2. Mix nut flour and salt. Add coconut oil and egg. (If high powered blender or food processor available, pulse until dough begins to form.)
  3. Press dough into 9 inch pie dish and bake 10-15 minutes.
  4. Combine blueberries, maple syrup, water, lemon juice, cinnamon, and salt in sauce pan. Bring to a boil; then reduce to simmer about 3-5 minutes.
  5. Incorporate thoroughly chia seeds and arrowroot powder. Let stand 5 minutes to thicken.
  6. Stir in powdered Moringa and lemon zest.
  7. Pour Moringa blueberry filling into prepared pie crust.
  8. Mix crisp topping ingredients together in medium bowl. Mixture should be moist with clumps. Drop over Moringa blueberry filling.
  9. Bake for 25- 35 minutes or until the top is golden brown. Turn off the oven and continue to let it crisp inside. If not using the crumb topping, reduce baking time just to warm up filling. (Can serve warm or cold with whipped cream or ice cream).