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

Your shares are greatly appreciated! XO.

Last Updated on 12/20/2019

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!

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!

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!

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.

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.

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.

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

print recipe

Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten Free, Vegan)

by Kristen Wood | MOON and spoon and yum Jun-23-2016

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!

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/topping
ingredients, 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.Take 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 your 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!

Details

Prep time:
0 hrs 10 mins

Cook time:
0 hrs 40 mins

Total time:
0 hrs 50 mins

Yield:
1 crumble / 8 servings | 1 serving:

Calories: 142
Fat: 10

Shop This Recipe:

Bob’s Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

Bob’s Red Mill

Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce

Bob’s Red Mill

Bob’s Red Mill Shredded Coconut (Unsweetened), 12-ounce (Pack of 4)

Bob’s Red Mill

Pin it:

Your shares are greatly appreciated! XO.