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Lemon Berry Crumble Pie


Berries are one of the top 5 super foods, loaded with vitamins, antioxidants and fiber. This recipe is perfect with ice cream for dessert or healthy enough for breakfast with pure pudding or yogurt. Or serve with silan ice cream for a scrumptious dessert. Serves 10 (either 10 3-inch ramekins or one 9- to 9- and 1/2-inch round glass pan).


For the Filling


In a medium saucepan add berries, juice, and honey and cook over medium-low heat stirring periodically. Once mixture is cooked and has released a lot of liquid add the grain-free flour and stir to thicken. Watch carefully so it doesn’t burn.


Transfer to a container, cover, and chill in the fridge while you prepare the crust and crumble.

For the Crust


Preheat oven to 350 degrees Fahrenheit.


Combine ingredients for the crust. Mix together with a spatula and then use your hands to pull it together. It should have the consistency of wet sand, slightly dry but will stick together if you squeeze it.


Press crust into a greased or parchment lined baking dish or divide between 12 individual ramekins. Bake for 10 minutes. Remove crust from oven and spoon chilled filling over crust.

For the Crumble


Combine almond butter, oil, honey, lemon juice, vanilla, salt, and optional baking soda.

Assemble and Bake


Sprinkle over fruit and bake at 350 degrees Fahrenheit for 20–25 minutes. Cool completely allowing the fruit to set.