Cherry-Berry Crumble Pie

Woo-hoo! A dessert that is delicious and good for us, too? Is it possible? Yup. Try this and see for yourself.

Makes 8-10 servings

Ingredient List: 

1 cup whole wheat pastry flour
½ cup semolina flour
pinch sea salt
pinch ground cinnamon
8 tablespoons avocado oil
spring or filtered water

4 cups fresh or canned (not in syrup), pitted cherries
3 cups blueberries
2 tablespoons avocado oil Buy Now >
grated zest of 1 fresh lemon
3 tablespoons arrowroot

1 cup rolled oats
¾ cup whole wheat pastry flour
1 cup finely ground almond meal
pinch sea salt
¾ teaspoon ground cinnamon
¾ cup brown rice syrup

Step By Step Instructions: 

Preheat oven to 375o and lightly oil a 9-inch deep dish pie plate.

Make the crust by combining the flour, semolina, salt and cinnamon in a mixing bowl. Cut in oil, creating the texture of wet sand. Slowly add water, mixing until the dough gathers together. Knead 2-3 times just to gather it into a ball. Roll out dough between 2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate. Remove the top sheet of parchment and invert crust onto pie plate. Without stretching, fit the crust into the plate, allowing excess crust to hang over the sides of the dish. Pierce in several places with a fork and bake for 5-7 minutes, to prevent the crust from becoming soggy. Set aside to cool.

Prepare the filling by combining all the ingredients except arrowroot in a saucepan over low heat. Stirring frequently, cook until cherries begin to soften, 5-7 minutes. Remove from heat and stir in arrowroot. Spoon filling into the partially baked shell.  

Prepare the topping by combining oats, flour, salt, cinnamon and almonds in a mixing bowl. Stir in rice syrup and oil to create a crumbly texture. Using your hands, crumble topping over the cherry filling, covering completely.  

Cover loosely with foil and bake for 30 minutes. Reduce heat to 350o and remove foil. Continue baking until filling is bubbling and the topping is golden brown.