Paleo Berry Crumble Pie Recipe

June 22nd, 2016

Summer is the season of grilling, swimming, s’mores—and fresh berries! When the farmers markets abound with juicy blueberries, blackberries, and strawberries, whip up this gluten-free and Paleo-friendly pie. The maple crumble topping and almond flour crust recreate that classic All-American flavor, but if you’re feeling adventurous, sprinkle a few fresh thyme leaves and a pinch of cardamom into the filling for a surprising twist. 

Paleo Berry Crumble Pie

Yield: One 9-inch pie
Active Time: 15 minutes
Total Time: 1 hour


For the crust:
2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons ghee
1 large egg
6 tablespoons coconut sugar

For the filling:
3 cups mixed berries
Zest of 1 orange
Zest of 1 lemon
1 tablespoon fresh thyme leaves (optional)
1 teaspoon cardamom
4 tablespoons raw honey
Pinch sea salt
2 tablespoons arrowroot flour

For the crumb topping:
1 cup almond flour
3 tablespoons ghee
1 teaspoon vanilla extract
3 tablespoons maple syrup


Preheat oven to 350 degrees.

Make the crust
In a large bowl, combine all ingredients and stir until it comes together as a dough. Evenly press into bottom and sides of a 9-inch pie dish or springform pan. Bake 7 minutes.


Make the filling
Toss together all ingredients in a large bowl, then transfer to the par-baked crust.


Make the crumb topping
Mix together all ingredients in a medium bowl until well combined. Crumble topping over pie filling.

Bake the pie
Bake until topping is golden, about 30 minutes. Let pie stand at least 15 minutes before serving.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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