[Foodie Friday Recipe] Paleo Berry Crumble Pie

Enjoy the bounty of summer berries with this delicious Paleo berry crumble pie recipe!

Summer is the season for fresh, juicy berries, so why not indulge a little with this delicious gluten-free and Paleo-friendly pie? The mixed berries pop with fresh flavor, while the maple crumble topping adds sweetness and crunch.

You can punch things up a bit with a dash of herbs and a pinch of cardamom for an adventurous twist, or simply keep it classic – but without all the gluten.

If you’re not avoiding dairy, whipped cream or ice cream makes the perfect topping! (Or top with your favorite non-dairy coconut version.)

Either way, this recipe is bound to please the palate! Enjoy it for dessert, as a snack, or even breakfast – we won’t tell! 😉

Paleo Berry Crumble Pie

Yield: One 9-inch pie
Active Time: 15 minutes
Total Time: 1 hour

Ingredients:

For the crust:
2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons ghee
1 large egg
6 tablespoons coconut sugar

For the filling:
3 cups mixed berries (strawberries, blackberries, blueberries, raspberries, etc.)
Zest of 1 orange
Zest of 1 lemon
1 tablespoon fresh thyme leaves (optional)
1 teaspoon cardamom (optional)
4 tablespoons raw honey
Pinch sea salt
2 tablespoons arrowroot flour

For the crumb topping:
1 cup almond flour
3 tablespoons ghee
1 teaspoon vanilla extract
3 tablespoons maple syrup

Instructions:

Preheat oven to 350 degrees.

Make the crust
In a large bowl, combine all ingredients and stir until it comes together as a dough. Evenly press into bottom and sides of a 9-inch pie dish or springform pan. Bake 7 minutes.

Make the filling
Toss together all ingredients in a large bowl, then transfer to the par-baked crust.

Make the crumb topping
Mix together all ingredients in a medium bowl until well combined. Crumble topping over pie filling.

Bake the pie
Bake until topping is golden, about 30 minutes. Let pie stand at least 15 minutes before serving.

Recipe Source: ThriveMarket.com

Photo credit: Paul Delmont