Easy Peasy Wild Blueberry and Apple Pie

This Easy Peasy Wild Blueberry and Apple Pie it is plain sensational. I can’t stress enough how great, versatile and quick it is to put together. One of our favorite pies of all times.

Lately I find myself in the kitchen more than normal. For some reason I have been inspired to cook and bake more than usual. I must say, I like it, but sometimes it gets a bit frustrating since I have to attend both my kids at the same time I cook or bake and can’t relax in the kitchen as I would like.

Oh well, it is all good. Sometimes I get my son to help, as you can see in the picture :-) he likes doing the mixing, measuring and eating……. He really enjoys it.

Anyhow, this pie, cake, however you may want to call it, its another simple and versatile recipe, as you can add any fruit you may like (blueberries, raspberries, cranberries…….) and simple because it just is, don’t you think so?

It is not exactly the classic pie but nevertheless you will not be disappointed. On any event, we loved it so I hope you do to.


In this pictures you can see just the first steps. Getting the apples and the berries in the round 9 inch pan. On the right the sugar and nuts were already placed over the fruit and my little helper is mixing the ingredients away!

Final steps before placing the pie in the oven. I baked mine for about 55 minutes

Final result. Just divine. You can appreciate the sugary crust on top of the pie which makes it even better!


Easy Peasy Wild Blueberry and Apple Pie

Miryam's original recipe

Yield: 8 servings

Total Time: 70 minutes


1 cup whole wheat pastry flour
3/4 cup unrefined sugar, reserve 2 tsp
1/3 cup olive oil or coconut oil
2 organic eggs
1/3 cup organic milk, any will do
1/2 cup walnuts or almonds, chopped
1 tbsp almond extract
2 - 3 cups organic blueberries,
2 apples, chopped
1 teaspoon arrowroot powder


Preheat oven to 350 degrees.

Butter a 9 inch round cake pan. Add berries, apples and arrowroot powder, mix through. Sprinkle walnuts and 1/4 cup sugar over the top of the fruit. In a mixing bowl, with a whisk, combine flour, remaining sugar, oil, milk, eggs, and almond extract.

Pour batter over the fruit mixture and spread evenly. Sprinkle the two remaining teaspoons of sugar over the top. Bake for 50 - 60 minutes.

Adapted from the Pioneer Women

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  1. Is there something I can replace truvia with? 

  2. Another stunning dessert, Miryam. I make similar berry filling as the dessert quite often and next time I am going to make a crust to pair with it instead serving it in a glass.

  3. This looks light and delicious! I love the combo of blueberry and coconut. I think any cake that is frozen is my kind of cake! 

  4. This is my kind of treat! I’m a huge fan of date/nut crusts and that two-layer filling is beautiful!

  5. This cake doesn’t only look gorgeous, it sound wonderful too, and I love the purple hour from the blueberries!

  6. I LOVE coconut anything too, but this cake looks completely fabulous!!!

  7. This is so beautiful!!  Love how healthy it is too :) 

  8. What a gorgeous cake! I’ve seen some amazing blueberries at the store lately that I could use in this recipe!

  9. Hi! I’m looking for some trouble shooting tips. I made this and it didn’t work out too well. It was frozen like a brick. Even after sitting two hours the top was really hard and the bottom was melting:( any idea what went wrong? I used regular sugar instead of truvia. Also, one of my cans of coconut cream had separated , but I had a little accident and lost quite a bit of the liquid and was left with the cream. I wouldn’t mind trying again if you have any idea why it was sooo hard:(

    • The cake should be somewhat hard, enough to eat with a spoon though. I don’t think the coconut cream was the culprit, however, I know what you mean. I have been thinking of a way to change the texture of the cake by maybe adding some cashew cream to the layers and see if that could help with the consistency while it defrosts. My cake it is somewhat hard but I would like it to be more creamy. I am thinking too of using maple syrup instead of the sugar. I will let you know when I make this again with the cashew cream and see if the texture improves somewhat. Thanks for visiting my blog!

  10. i made this cake several times and my friends and I simply love it!
    I made it without any sweentener and it’s still very good so highly recommend for people who are not a fan of sugar or sweetener!

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