Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(13)
Ingredients
8 servings
- 2 cups mixed berries (fresh or frozen (I used raspberries, blackberries, & strawberries)
- 1 tbs tapioca flour
- 1/4 tsp ground nutmeg
- 1 tbs maple syrup
- 1 tsp vanilla extract
- Crust & Topping:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut + 1 tsp for topping
- 1/2 cup rolled oats
- 2 tbs coconut sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 5 tbs coconut oil (melted)
- 2 tbs maple syrup
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F. Line a 9″ pie dish or pan with parchment paper, set aside.
Step 2
In a large mixing bowl, combine filling ingredients. Toss to coat & then set aside while you prepare the crust/topping.
Step 3
In another large mixing bowl, combine all dry crust/toppingingredients, stir until uniformly mixed.
Step 4
In a separate bowl, combine coconut oil & maple syrup, and then whisk to combine.
Step 5
Pour your wet crust/topping mix into your dry crust/topping mix. Use your fingers to mix & combine until an even crumble forms.T
Step 6
ake 1/2 of your crust/topping mixture and press it into your parchment lined dish to form your crust. Gently press up the sides of your dish as well.
Step 7
Pour your berry mixture onto your crust & spread until crust is evenly covered.
Step 8
Take your remaining crust/topping mixture & evenly sprinkle on top of your berries. Then, top with 1 tsp coconut.
Step 9
Place into your 350°F preheated oven and bake for 40 minutes, or until beginning to turn golden.
Step 10
Let cool completely before slicing and serving.
Step 11
Enjoy!
Step 12
Save recipe for the next time?
