Homemade Berry Crumble Pie
Homemade Berry Crumble Pie
This timeless dessert celebrates the natural sweetness of fresh berries, paired with a wholesome, buttery crumble topping. Indulge with this gluten-free (and dairy-free if you choose) recipe.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 1 cup cashews, roughly chopped
- ½ cup macadamias
- ½ cup almonds
- 2 tbsp coconut sugar
- Pinch sea salt
- 3 tbsp butter or 2 tbsp coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla bean powder, paste or one scraped-out vanilla pod
- 2 tbsp almond meal
- Zest ½ lime
- 600g mixed berries (can use frozen)
- Dollop chilled coconut cream or natural yoghurt (optional for serving)
Method
- Preheat the oven to 180°C.
- Place all the cashews, macadamias, almonds, coconut sugar and salt in a food processor and roughly chop.
- Transfer the nut topping to a bowl and rub in the butter or add coconut oil. Stir and set aside.
- To make the filling, mix the maple syrup, vanilla and almond meal with the lime zest.
- Place the berries in a saucepan and pour in the mixed syrup. Mix gently to combine, taking care not to break up the berries. Cook over medium heat for 15 mins.
- Transfer to a pie dish and pat over the nut topping.
- Place in oven and cook for 20-25 mins.
- Serve warm or cold with cream of choice.
- This will keep in the fridge in an airtight container for up to 5 days.
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