Some desserts just belong to summer. Think warm evenings, a table full of people you love, and a dessert that disappears before the plates even make it back to the kitchen. This Blueberry Granola Crumble Pie is exactly that. It’s  a show-stopping, easy-to-make treat that's as pretty as it is delicious, and one that everyone at the table can actually eat.

The secret to the buttery, golden crumble on top? 

Safe + Fair's All American Granola–our gluten-free, vegan, non-GMO granola packed with real blueberries, cranberries, and strawberries. It adds the most incredible texture and a hint of natural sweetness to the crumble topping, no heavy butter-flour mixture required.

Whether you're showing up to a backyard BBQ, celebrating the Fourth of July, or bringing something special to a Mother's Day brunch, this pie is the dessert that earns all the compliments, and keeps the table completely allergen-friendly.

Perfect for Every Summer Celebration

Mother's Day Brunch: Elevate your brunch spread with something homemade and heartfelt. Serve this pie warm with a scoop of coconut whipped cream or a drizzle of honey. It's the kind of dessert that makes moms feel truly celebrated.

Fourth of July: Red, white, and blueberry! This pie is practically made for Independence Day. The blueberry filling and red berry notes from the granola make it a festive centerpiece that's worthy of any cookout spread.

Summer BBQs: Skip the store-bought sheet cake. This crumble pie travels well, slices beautifully, and holds up at outdoor tables, making it the ultimate potluck flex. Bonus: it's allergy-friendly, so no one has to sit this one out.

Blueberry Granola Crumble Pie

Serves 8–10 · Prep: 20 min · Bake: 45–50 min · Total: ~75 min

What You'll Need:

For the Blueberry Filling:

• 5 cups fresh or frozen blueberries
• ⅓ cup cane sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• Pinch of sea salt

For the Granola Crumble Topping:

• 2 cups Safe + Fair All American Granola
• ½ cup gluten-free oat flour (or almond flour)
• 3 tablespoons cane sugar
• ¼ teaspoon cinnamon
• ¼ cup melted coconut oil (or vegan butter)
• 2 tablespoons maple syrup
• Pinch of sea salt

For the Pie Crust:

• 1 store-bought gluten-free pie crust (9-inch), unbaked, or your favorite homemade recipe

Optional for Serving:

• Coconut whipped cream or dairy-free vanilla ice cream
• Fresh blueberries and mint for garnish
• Drizzle of honey or maple syrup

What You'll Do:

1. Preheat & Prep. Preheat your oven to 375°F (190°C). Place your unbaked pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2. Make the Blueberry Filling. In a large mixing bowl, combine the blueberries, cane sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and sea salt. Toss gently until the berries are evenly coated. Pour the filling into the prepared pie crust and spread into an even layer.
3. Make the Granola Crumble. In a separate bowl, combine the Safe + Fair All American Granola, oat flour, cane sugar, cinnamon, and sea salt. Stir together, then pour in the melted coconut oil and maple syrup. Mix until the granola is well coated and the mixture clumps slightly.
4. Assemble the Pie. Spoon the granola crumble topping evenly over the blueberry filling, covering it generously from edge to edge.
5. Bake. Place the pie on the middle rack of your preheated oven. Bake for 45–50 minutes, until the filling is bubbling around the edges and the crumble topping is golden brown. If the topping begins to brown too quickly, tent loosely with foil after 30 minutes.
6. Cool Before Slicing. Remove from the oven and allow the pie to cool on a wire rack for at least 30 minutes before slicing. This helps the filling set so you get clean, beautiful slices.
7. Serve & Enjoy. Top with coconut whipped cream, a few fresh blueberries, and a sprig of mint. Serve warm or at room temperature — either way, it's incredible.

Tips & Make-Ahead Notes

• Make it the night before: This pie holds well at room temperature for up to 24 hours, or refrigerated for up to 3 days. Bring to room temp before serving or warm gently in a 300°F oven for 10 minutes.
• Frozen blueberries work great: No need to thaw! Just toss them directly with the filling ingredients. You may need to add 5 extra minutes of bake time.
• Double the crumble: Love a thick, crunchy topping? Use 2½ cups of granola in the topping. Extra crumble keeps in an airtight container for a week.
• Make it grain-free: Swap the oat flour for almond flour and skip the pie crust entirely and press the crumble mix into the bottom of a greased pie dish to create a cookie-style base.
• Add a patriotic touch: Layer in sliced strawberries with the blueberries for a red, white, and blue effect that's perfect for the 4th of July.