Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)
Serves 8
10 mins prep
40 mins cook
50 mins total
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!
2 servings
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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!
