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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!
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:
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Slightly sweet, slightly tart — perfectly luscious.
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Easy to make.
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Full of beautiful warm, fruity flavor + pleasing crisp and tender textures.
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Packed with fiber, protein, healthy fats, and antioxidants, making it a wonderfully healthy treat!
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Wonderfully aromatic.
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Makes a great breakfast, snack or dessert.
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Gluten-free, vegan, dairy-free, soy-free, refined sugar-free.
Tips for making this Berry Crumble with a Coconut Crust:
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Any mix of fresh or frozen berries will work well. Using just one type of berry works beautifully, too.
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Alternatively, you can make this delicious crumble pie with peaches, apples or plums, too.
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The tapioca starch improves the texture of the berry filling, but in a pinch, can be omitted.
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I find nutmeg to be a great accompaniment to berries, but cinnamon and cloves work well, too!
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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.
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If you are on a gluten-free diet, be certain to use certified gluten-free oats such as these.
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If you are not vegan or on a dairy-free diet, melted butter can be used in place of coconut oil if you prefer.
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Due to the unique nature of almond flour, I do not recommend replacing it with anything else.
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Be sure to press the crust into the pan quite firmly for best results.
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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
Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)
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!
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