Raspberry Cream Crumble Pie
Recipe type: Dessert
Serves: 1 pie or 4 individual pies
dairy, egg, soy and gluten free, vegan
  • pie filling:
  • 24 ounces fresh raspberries (2 large
  • Driscoll's
  • containers)
  • ⅓ cup
  • sugar
  • ⅓ cup┬ácoconut cream
  • 1 tablespoon arrowroot starch
  • crumble topping:
  • ½ cup gluten free all purpose flour
  • ½ cup
  • sugar
  • ¼ cup butter (Earth Balance soy free), cold
  1. Prepare
  2. pie crust
  3. Line pie pan or pans, par bake for 10 minutes.
  4. 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.
  5. 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.
  6. 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.
Recipe by spabettie at https://www.spabettie.com/raspberry-cream-crumble-pie/