Ingredients

The following ingredients have 9 Servings
  • Pie Crust:
  • ½ cup coconut flour
  • ⅓ cup butter (melted)
  • 1 egg
  • tsp Sweetener of choice: ¼ tsp liquid stevia for low carb (or for paleo use 1 tbsp honey)
  • Fruit Filling:
  • 2 ½ cups mixed berries (blueberries (blackberries and sliced strawberries))
  • ⅓ cup sweetener of choice: ⅓ cup erythritol granular for low carb (or ⅓ cup coconut sugar for paleo.)
  • 1 tbsp coconut flour
  • Crumble Topping:
  • ½ cup almond meal or flour
  • ¼ cup sweetener of choice: erythritol for low carb (or coconut sugar for paleo)
  • 1 tsp cinnamon
  • 4 tbsp butter (cold and sliced in fourths)

Instruction

  • Preheat oven to 375 F, and grease a 8x8 inch pan.
  • In a large mixing bowl combine all the fruit filling ingredients. lightly toss fruit to cover in sweetener and coconut flour. Set aside and let rest in bowl for 15 minutes.
  • In a large mixing bowl combine all the pie crust ingredients until a dough forms.
  • press the dough into the bottom of pan. Press dough to evenly cover just the bottom of the pan. Set aside.
  • In a separate large mixing bowl, using a pastry dough cutter or large fork to combine all the crumble topping ingredients. Smash ingredients into the butter until small crumbly chunks form.
  • Spoon and spread the fruit mixture across the top of the pie crust in the pan.
  • Spoon small amounts of crumble mixture all over the top of the fruit mixture.
  • Bake for 35 to 40 minutes on center rack. Remove once topping is browning.
  • Cool for 20 mins or more until the fruit mixture firms up and sets. You can also refrigerate overnight for a firmer texture. Serve with whipped cream or coconut cream. Can also serve with low carb vanilla ice cream or paleo ice cream.