Glenda Thompson 
This diabetic-friendly recipe for Blueberry Crumble Pie features the natural sweetness of blueberries and uses alternative sweeteners to keep it low on the glycemic index.
Blueberry Crumble Pie is a delightful treat that combines the tartness of blueberries with a crunchy, buttery topping. For those managing diabetes, finding a dessert that satisfies the sweet tooth without causing a spike in blood sugar can be challenging. This recipe offers a solution by using ingredients that are lower in sugar and carbs, making it a suitable option for a diabetic diet.
Blueberries are a fantastic choice for a natural sweetener as they are low in sugar compared to other fruits and packed with antioxidants.
Ingredients
• 4 cups fresh blueberries
• 1 tsp lemon juice
• 1/4 cup granulated sweetener of choice (e.g., erythritol or monk fruit sweetener)
• 2 tbsp cornstarch
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup cold butter, diced
• 1/4 cup granulated sweetener (for the topping)
• 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, toss the blueberries with lemon juice, 1/4 cup sweetener, and cornstarch until evenly coated.
- Transfer the blueberry mixture to a pie dish.
- In another bowl, mix the oats, almond flour, remaining sweetener, and cinnamon.
- Add the diced butter and mix until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the blueberries.
- Bake for 25-30 minutes or until the topping is golden brown and the blueberries are bubbly.
- Allow to cool before serving.
Nutrition
While the exact nutritional content will depend on the specific ingredients used, a general estimate for a serving of this Blueberry Crumble Pie is approximately:
• Calories: 200-250 kcal
• Carbohydrates: 24-30g
• Protein: 3-4g
• Fat: 10-12g
• Fiber: 4-5g
• Sugars: 9-12g
