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Here is my easy gluten-free, low-sugar berry crumble pie. In this simplified version, I use a frozen gluten-free pie crust and frozen berries. If you have more time, you can incorporate a homemade crust using gluten-free or nut-based flour. Fresh berries are a welcome substitution when available.
If using frozen berries, make sure these are thoroughly thawed while your crust is still frozen. I prefer to transfer my frozen gluten-free crust into a glass pie dish to minimize aluminum and increase filling space, but you can use the aluminum base with reduced filling.
4 packages (12 oz) of frozen organic mixed berries (strawberries, blackberries, raspberries), thawed in refrigerator
1/3 cup organic cane or coconut sugar
1/2 teaspoon organic cinnamon
1 tablespoon arrowroot powder
1/4 cup gluten-free flour
1/4 cup organic coconut sugar
2 tablespoons of softened butter or Miyoko’s non-dairy butter
1/4 teaspoon of organic cinnamon
1/2 teaspoon organic vanilla
1 GF frozen pie crust
Glass pie dish for baking
Recipe modified from various recipes that weren’t this easy.