Raspberry Cream Crumble Pie

 

 

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)
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

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:

 

Yield: 1 pie or 4 individual pies

Raspberry Cream Crumble Pie

Print

dairy, egg, soy and gluten free, vegan

Ingredients

• 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

Instructions

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.

 

 

 

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.