Raspberry and Cherry Crumble Pi(e) for one
Saturday, March 14, 2015
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Happy pi(e) day! I always love to celebrate otherwise insignificant days that have somehow come to revolve around food. There is National Cinnamon Roll Day (which is kind of a Swedish thing), Mardi Gras, several pancake days and so on. This day in particular kind is so geeky and amazing at the same time that you just can't help but loving it.
I pondered long on which pie to make. There was an idea of making it a banoffee-thingy lurking somewhere inside my mind, and vegan key lime pie had a certain appeal to it as well. As I was brainstorming, I kind of ran out of time. So what better way to save the day than to whip up an extraordinarily simple crumble pie! All you need is frozen or fresh berries and a couple of pantry staples and you're all set and ready to go!
Now, I usually make sure to test my recipes more than once before posting them on here but as there is so little that could possibly go wrong with this, I'll share this recipe before pi(e) day has passed. Let me know if you give it a try!
Filling:
- 1 cup (roughly) frozen or fresh berries, I opted for frozen sweet cherries and frozen raspberries
- 1 tbsp cornstarch (potato starch/tapioca flour works as well)
- 1/2-1 tbsp sweetener of choice, such as coconut sugar or erythritol
Crumble:
- 4 tbsp rolled oats
- 1 tbsp coconut flour
- 2-3 dates (24g)
- 1/2 tbsp unsweetened apple sauce
- 1/2 tbsp melted coconut oil
- Pinch of pure vanilla powder
How to:
1. Preheat the oven to 350F/175C
2. Place berries in a bowl and toss in cornstarch until everything is coated.
3. Transfer to a small pie dish and add your sweetener to the berries by sprinkling/pouring it on top. (If you've gone for all sweet berries such as sweet cherries and strawberries, you may want to omit the sweetener.)
4. In another bowl, combine all the ingredients for the crumble -except for 1 tbsp oats- by blending them with a hand blender until a sticky dough forms.
5. Mix the remaining oats into the dough. It should crumble easily and if not, add a bit more liquid/flour until you've reached the right consistency.
6. Sprinkle the crumble evenly on top of the berries and bake in the oven for about 15 minutes or until it starts to brown.
7. Let cool for a few minutes and serve with a few spoonfuls of coconut cream (preferably whipped - mine wasn't) and even more fresh berries if you wish.
I pondered long on which pie to make. There was an idea of making it a banoffee-thingy lurking somewhere inside my mind, and vegan key lime pie had a certain appeal to it as well. As I was brainstorming, I kind of ran out of time. So what better way to save the day than to whip up an extraordinarily simple crumble pie! All you need is frozen or fresh berries and a couple of pantry staples and you're all set and ready to go!
 |
| Before going in the oven |
Now, I usually make sure to test my recipes more than once before posting them on here but as there is so little that could possibly go wrong with this, I'll share this recipe before pi(e) day has passed. Let me know if you give it a try!
Raspberry and Cherry Crumble Pi(e) for one
Filling:
- 1 cup (roughly) frozen or fresh berries, I opted for frozen sweet cherries and frozen raspberries
- 1 tbsp cornstarch (potato starch/tapioca flour works as well)
- 1/2-1 tbsp sweetener of choice, such as coconut sugar or erythritol
Crumble:
- 4 tbsp rolled oats
- 1 tbsp coconut flour
- 2-3 dates (24g)
- 1/2 tbsp unsweetened apple sauce
- 1/2 tbsp melted coconut oil
- Pinch of pure vanilla powder
How to:
1. Preheat the oven to 350F/175C
2. Place berries in a bowl and toss in cornstarch until everything is coated.
3. Transfer to a small pie dish and add your sweetener to the berries by sprinkling/pouring it on top. (If you've gone for all sweet berries such as sweet cherries and strawberries, you may want to omit the sweetener.)
4. In another bowl, combine all the ingredients for the crumble -except for 1 tbsp oats- by blending them with a hand blender until a sticky dough forms.
5. Mix the remaining oats into the dough. It should crumble easily and if not, add a bit more liquid/flour until you've reached the right consistency.
6. Sprinkle the crumble evenly on top of the berries and bake in the oven for about 15 minutes or until it starts to brown.
7. Let cool for a few minutes and serve with a few spoonfuls of coconut cream (preferably whipped - mine wasn't) and even more fresh berries if you wish.
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