It’s a dessert before dinner kind of day.
I dislike blueberries, unless they’re baked in a pie. Anyone else?
I tried to dream up a little pie that would fix my strawberry shortcake craving today, and to my surprise, this was even better. Extremely simple with ingredients you likely have easily on hand. You could use just about any mix of fruit, if you use apples I would dice them in smaller chunks.
Know what else I dislike?
Looking up recipes online and scrolling through 8 miles of BS before you can find the ACTUAL recipe.
So, let’s rock.
Preheat your oven to 350 with a rack in the centre. I lined my pie plate with parchment.
CRUST + CRUMBLE:
- 1 + 1/2 cups of coarse oat flour (pulse your oats in a food processor)
- 3/4 cup of almond flour
- 1/3 cup maple syrup
- 1/2 tsp baking powder
- sea salt
- 4-6 tablespoons of softened coconut oil (or butter)
- An extra 1/4 cup of oats + 1 tsp cinnamon
Blend all ingredients above, EXCLUDING the 1/4 cup of oats and cinnamon. Start with 4 tbsp of coconut oil and add one or two more if needed to bring the mixture together. It should be crumbly but able to press together to make your crust.
Set about 1/2 cup of your mixture aside, to use for the topping.
Take the larger quantity of your crust mixture and press it firmly into your pie plate, creating a higher ridge around the sides. Set aside.
- 1 cup FRESH blueberries (not canned filling)
- 1/2 cup raspberries
- 3/4 cup sliced strawberries
- 1 tbsp maple syrup or honey
- 2 tbsp corn starch
- Juice of 1/4 of a lemon
- Zest from a full lemon
Toss the above ingredients together, and spoon into your crust.
Take your reserved 1/2 cup of oat mixture, and add the 1/4 cup of oats and cinnamon. Blend with a fork, and add to the top of your pie, using your hands to distribute evenly.
Bake for about 40 minutes. If the top is already nicely browned halfway through baking, place tin foil lightly over the top and continue baking until everything is nicely golden.
We served ours with So Good brand vanilla coconut milk ice cream.