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!
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!
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!
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.
- 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