AIP Berry Crumble Pie (Edit recipe)

A delicious allergen free berry crumble pie that is so easy to make! You can make this using any fresh or frozen berries or you can use a combination of different berries. I like to use blueberries and / strawberries. I use mini pie pans or mini tart pans for baking these. The recipe makes two mini pies. You can double the recipe and make a regular size pie too.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	696
Fat:	50 g
Carbohydrates:	61 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	442 mg
Fiber:	8 g
Sugars:	15 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 2

Ingredients

0.5 cup Cassava Flour
2 Tbsp Arrowroot Flour
2 Tbsp Tigernut Flour
0.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
0.25 tsp Sea Salt
2 Tbsp Coconut Sugar
1 cup Blueberries, you can use any berries or a combination of berries
2 tsp Arrowroot Flour
0.125 tsp Sea Salt

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400 F.
In a small mixing bowl, add all the ingredients. then using your hands, mix them together to form a crumbly mixture.
Take half of this mixture and divide it between two mini pie pans. Press the mixture using your hands to the bottom of the pans covering them completely.
Reserve the 2nd half of the crumble mixture for the topping.
Add all the filling ingredients to a mixing bowl and toss together using a spoon to coat all the fruit with the arrowroot flour.
Divide the filling onto the two pie pans and spread them on the crust. Now take the remaining crumble mixture and place it on top of both the pie pans (as topping). It is ok if it doesn't cover all the filling entirely.
Place the two pie pans onto a baking tray (for ease of removal) and place in the oven on the lowest rack. Bake at 400 F for 12 minutes. After that reduce heat to 350 F and bake for another 15 minutes until the topping looks crisp and the filling begins to ooze out from the top.
Remove the tray with the pans from the oven and let cool for 5 minutes before serving. Top with coconut cream (optional!)