Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)

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A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert!

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

This summer dish is only a tad sweet, making it a great healthy dessert, or as I like to eat it – as a hearty & delicious breakfast!

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

Raspberries, blackberries, and strawberries mingle with almond, oat, and coconut flavors — bringing you a wonderful and refreshing crumble pie with depth of flavor and texture!

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

This Triple Berry Crumble Pie is:

  • Slightly sweet, slightly tart — perfectly luscious.

  • Easy to make.

  • Full of beautiful warm, fruity flavor + pleasing crisp and tender textures.

  • Packed with fiber, protein, healthy fats, and antioxidants, making it a wonderfully healthy treat!

  • Wonderfully aromatic.

  • Makes a great breakfast, snack or dessert.

  • Gluten-free, vegan, dairy-free, soy-free, refined sugar-free.

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

Tips for making this Berry Crumble with a Coconut Crust:

  • Any mix of fresh or frozen berries will work well. Using just one type of berry works beautifully, too.

  • Alternatively, you can make this delicious crumble pie with peaches, apples or plums, too.

  • The tapioca starch improves the texture of the berry filling, but in a pinch, can be omitted.

  • I find nutmeg to be a great accompaniment to berries, but cinnamon and cloves work well, too!

  • Want a no added sugar version? The maple syrup and coconut sugar can be replaced with a sugar-free sweetener such as this one or this one.

  • If you are on a gluten-free diet, be certain to use certified gluten-free oats such as these.

  • If you are not vegan or on a dairy-free diet, melted butter can be used in place of coconut oil if you prefer.

  • Due to the unique nature of almond flour, I do not recommend replacing it with anything else.

  • Be sure to press the crust into the pan quite firmly for best results.

  • This crumble stores well lightly covered at room temperature for 24 hours or in an airtight container in the refrigerator for up to one week.

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

This is truly such a delicious, healthy and easy summer dessert that suits a variety of diets and could not be tastier! We love it and we hope you do, too! xo.

 A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! #berrycrumble #vegan #glutenfree #coconut #oat #almondcrust #healthydessert #refinedsugarfree

 

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

an overhead shot of berry crumble pie

Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)

A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert!
5 from 13 votes
Print Pin Rate
Course: Sweets, Vegan
Cuisine: American, Gluten-Free, Vegan
Diet: Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 slices
Author: Kristen Wood

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F. Line a 9″ pie dish or pan with parchment paper, set aside.
  • In a large mixing bowl, combine filling ingredients. Toss to coat & then set aside while you prepare the crust/topping.
  • In another large mixing bowl, combine all dry crust/toppingingredients, stir until uniformly mixed.
  • In a separate bowl, combine coconut oil & maple syrup, and then whisk to combine.
  • Pour your wet crust/topping mix into your dry crust/topping mix. Use your fingers to mix & combine until an even crumble forms.T
  • 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.
  • Pour your berry mixture onto your crust & spread until crust is evenly covered.
  • Take your remaining crust/topping mixture & evenly sprinkle on top of your berries. Then, top with 1 tsp coconut.
  • Place into your 350°F preheated oven and bake for 40 minutes, or until beginning to turn golden.
  • Let cool completely before slicing and serving.
  • Enjoy!

Notes

Please see the TIPS section above in the post for valuable information.

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 89mg | Fiber: 4g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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5 from 13 votes (9 ratings without comment)

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14 Comments

  1. 5 stars
    you give calories per portion, which is great, but not the portions per pie, how many servings per pie to equate to calories please

    1. Hi, Stephanie! Thank you for asking. It looks like the recipe card needed to be updated. You should see the information you requested now! 🙂

  2. 5 stars
    I baked this for the first time yesterday and it was love at the first bite.♥️ My husband and our guests were “blown away”. This will be my go-to dessert whenever we entertain. Thank you Kristen for all your amazing recipes ♥️

  3. 5 stars
    Hi Kristen,

    I’m so glad I found your website. I made this crumble pie tonight. This pie came out so incredible my apron was blown off!

    I did a fruit medley of blueberries strawberries blackberries and raspberries. Added a pinch of salt with a touch more of the coconut sugar and maple syrup. What a perfect combination. Wow!

    I cut one piece for my mom and left the room to have my piece. When I came back into the kitchen, over half of the pie was gone. Mom was scolded.😀

    I will be making this multiple times. Thx so much for providing such a stellar recipe of goodness

    Dr J

  4. 5 stars
    DELICIOUS! I used a mix of huckleberries and cherries, both from frozen. The recipe is absolutely delicious. Perfect level of sweetness! I added just a touch more salt to it as well and loved that contrast. I will definitely make this again with all different types of fruit! Thank you!