raspberry cream crumble pie

by Kristina Sloggett

in Dessert,Gluten Free,recipes,snacks,Valentines Day,Vegan

raspberry cream crumble pie

February is Heart Health Month. I am finishing the month with heart healthy raspberries – I partnered with Driscoll’s Berries and made a recipe around my favorite berry of theirs. Raspberries are a great source of fiber and vitamin c, and have been deemed heart-healthy by the American Heart Association.

They happen to be my favorite fruit. I can and have enjoyed an entire pint in one sitting standing.

I have had the idea for this pie for some time now – I envisioned a pie with a crumble topping, like a danish. My favorite part of the danish was always the crumble topping – my mom can attest to that, with all of the danish that would go crumble top-less in our house.

This uses my recipe for Easy Gluten Free Pie Crust, and an easy, insanely delicious crumb topping.

raspberry crumble pie

raspberry cream crumble pie

YIELD: 1 full pie or 4 individual pies

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

pie filling:

24 ounces fresh raspberries (2 large Driscoll’s containers)
1/3 cup sugar
1/3 cup culinary coconut milk
1 tablespoon arrowroot starch

crumble topping:

1/2 cup gluten free all purpose flour
1/2 cupĀ sugar
1/4 cup butter (Earth Balance soy free), cold

INSTRUCTIONS:

Prepare pie crust. Line pie pan or pans, par bake for 10 minutes.

Meanwhile, in a mixing bowl, combine sugar, coconut cream, and arrowroot starch. Stir to combine completely, add raspberries and stir to coat completely. Set aside.

In another mixing bowl, sift together flour and sugar. Add cold butter – use a pastry cutter or fork to cut into large crumb. Place in freezer until ready to use.

Fill pie crust or crusts with raspberry cream filling. Top with crumb topping. Return to oven for 25-30 minutes, or until crumb topping is golden brown.

raspberry cream pie

Mmm, tastes exactly like a danish

 

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