Berry Crumble Pie

Date

12.28.20

Laura Farnsworth

(Gluten Free)

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.

Crust Ingredients:

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

TOPPING:

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

CRUST:

1 GF frozen pie crust

Glass pie dish for baking

Instructions:

THE CRUST:

Retrieve your frozen gluten-free pie crust from the freezer. After removing the outer wrapping, gently turn it over and slowly bend the aluminum foil back. When still frozen, the crust should pop out easily in your hand.
Gently transfer the frozen crust (hopefully in one piece) to a glass pie dish. Let the the crust thaw for a few minutes on the counter so that you can expand the crust against the larger pie dish.
When using previously frozen berries, it’s best to cook the pie crust, adding a few fork holes to the bottom before placing in the oven, for 10 minutes at 350 degrees. Allow to cool before filling.

THE FILLING:

Place frozen mixed berries in the refrigerator to thaw for several hours, ensuring that they are completely thawed before use.
Once the berries are thawed, strain out the juice, which can be used for another recipe. Continue to dry the berries, using paper towels if needed. If your berries are not strained, the end result will be a goopy mess.
Add the strained berries to a bowl. Mix in sugar, cinnamon, and arrowroot powder. Set aside to mix the topping before add the filling to the crust.
Once the topping is mixed, add the berry filling with a strainer scooper to the cooked and cooled pie crust.

TOPPING:

Ensure that your butter is softened but not liquefied. Mix the butter well, then add sugar, flour, cinnamon, and vanilla, then set aside.
Once the filling is added to the pie crust, add the topping by dropping the topping mix evenly on the top with a fork.

BAKING:

Bake at 350 degrees for approximately 30 minutes. The pie is done when the top is golden brown.

Fillings/Variations/Other:

Use fresh berries, with strawberries cut into small pieces.
Make a gluten-free crust from scratch with gluten-free or nut-based flours

Recipe modified from various recipes that weren’t this easy.