top of page

Berry Cherry Crumble Pie

It's Pi day (3/14) so I decided to make pie, but it had to be healthy. This pie is grain and gluten free and paleo. To make it vegan, use a flax egg instead of the egg. I like this served with whipped coconut cream.


1 3/4 c almond flour

1/4 c dessicated unsweetened coconut

1/2 tsp sea salt

2 Tbsp coconut oil

1 egg

6 Tbsp coconut sugar

Pulse ingredients in a food processor to make a dough. Press into the bottom and sides of a glass pie dish. Par-bake at 350 for about 8 minutes


3 1/2 c fresh organic mixed berries (raspberries, blackberries, strawberries and wild blueberries) and dark cherries

1/4 tsp orange zest

1/4 tsp lemon zest

1 tsp Ceylon cinnamon

1 tsp ginger

1/4 c coconut nectar (or can use maple syrup)

pinch sea salt

1 tsp vanilla

2 Tbsp arrowroot

Mix ingredients together and pour into the par-baked crust.


1 c almond flour

3 Tbsp coconut oil (solid)

1 tsp vanilla

3 tbsp coconut nectar (or maple syrup)

dash cinnamon

dash ginger

Cut the coconut oil into the remaining ingredients with a fork or your fingers until you get a crumbly texture. Evenly sprinkle over the filling. Return pie to oven for 25-30 minutes. Let cool before serving.

Recent Posts

See All


bottom of page