this Raspberry Cream Crumble Pie has the comfort food flavors of your favorite danish combined with fresh summer berries – summer party perfect!
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 Raspberry Cream Crumble Pie uses my recipe for Easy Gluten Free Pie Crust, and an easy, insanely delicious crumb topping.
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 coconut cream
1 tablespoon arrowroot starch
crumble topping:
1/2 cup gluten free all purpose flour
1/2 cup 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.
Mmm, tastes exactly like a danish…
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Raspberry Cream Crumble Pie recipe:
- pie filling:
- 24 ounces fresh raspberries (2 large
- Driscoll's
- containers)
- ⅓ cup
- sugar
- ⅓ cup coconut 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
- 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.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Shirley @ gfe & All Gluten-Free Desserts says
June 21, 2014 at 8:52 pmShared on All Gluten-Free Desserts, Kristina! Such adorable little pies and who can resist them when they taste like Raspberry Danish? Great recipe!
xoxo,
Shirley
Yum Yucky says
March 10, 2014 at 8:48 amVery nice. My stomachs approve of this recipe…
Laurel says
March 1, 2014 at 7:16 amI’ll be saving portions of my fresh berries from now on for Kristina’s Amazing Berry Strudel. Yum-o!
Kristina Sloggett says
March 1, 2014 at 2:45 pmenjoy!!
Allison @ Clean Wellness says
March 1, 2014 at 4:35 amI was “addicted” to danishes as a child -the ones from the grocery store, not the fancy bakery ones. Looking forward to trying this. I completely forgot that danishes existed, actually!
Kristina Sloggett says
March 1, 2014 at 2:45 pmhaa haa Allison, those are exactly the danish I am talking about!! we’d heat them up and melt butter… oh, so good. I know, I have not had a danish in so long, I hope you see this flavor is similar!!
Kelli says
February 28, 2014 at 7:17 pmOh my goodness, that looks spectacular! I just started a 24-hour juice fast for the new moon…. How could you post this now? :). I may have to make that for our Oscar party on Sunday!
Kristina Sloggett says
March 1, 2014 at 2:46 pmperfect time to make this – enjoy!
Laura @ Sprint 2 the Table says
February 28, 2014 at 11:39 amI am so ready for spring berries! This looks delicious. Love that you added coconut too.
Kristina Sloggett says
March 1, 2014 at 2:46 pmI am just ready for SPRING. ah… 20 more days, right? right??
Heather (Where's the Beach) says
February 28, 2014 at 6:06 amMmmmm that looks amazing. I bet it would be wonderful with strawberries too. I’ll be over in a few hours if you could have one of those waiting for me please 😉
Kristina Sloggett says
March 1, 2014 at 2:49 pmoh Heather, I wish! I would make you ANYTHING YOU WANT if I knew you were on the way! 🙂