Blueberry Nectarine Pie with Almond Crumble (Gluten Free + Refined Sugar Free)

You can never have too many dessert recipes, so give Blueberry Nectarine Pie with Almond Crumble (Gluten Free + Refined Sugar Free) a try. One serving contains 527 calories, 13g of protein, and 37g of fat. This recipe serves 8. For $2.18 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A few people made this recipe, and 33 would say it hit the spot. Head to the store and pick up coconut oil, tapioca flour, rolled oats, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Bakerita. Overall, this recipe earns a good spoonacular score of 44%. If you like this recipe, take a look at these similar recipes: Almond Blueberry Breakfast Cookies (Gluten Free + Refined Sugar Free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Healthy Homemade Cinnamon Roll Almond Butter (refined sugar free, gluten free, vegan).

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F.In a mixing bowl, combine the almond flour and sea salt. Add the melted coconut oil and egg and mix until the mixture completely comes together. Press the crust into a 9 pie plate, up and around the edges.In a small bowl, whisk the egg white slightly. Use a pastry brush to brush egg white on the bottom of the crust to prevent it from getting soggy. Place the crust in the freezer while preparing the filling and crumb topping.In a medium mixing bowl, combine the nectarines, blueberries, lemon zest, lemon juice, cinnamon, nutmeg, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly.In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds.Remove the crust from the freezer and pour the fruit filling inside. Cover the fruit evenly with the oat topping and bake for 45-50 minutes, or until golden brown and bubbling. Check the pie halfway through and tent the top with foil if its browning too quickly.Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.

 

Step by step:

1. Preheat the oven to 350F.In a mixing bowl, combine the almond flour and sea salt.

2. Add the melted coconut oil and egg and mix until the mixture completely comes together. Press the crust into a 9 pie plate, up and around the edges.In a small bowl, whisk the egg white slightly. Use a pastry brush to brush egg white on the bottom of the crust to prevent it from getting soggy.

3. Place the crust in the freezer while preparing the filling and crumb topping.In a medium mixing bowl, combine the nectarines, blueberries, lemon zest, lemon juice, cinnamon, nutmeg, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly.In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar.

4. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds.

5. Remove the crust from the freezer and pour the fruit filling inside. Cover the fruit evenly with the oat topping and bake for 45-50 minutes, or until golden brown and bubbling. Check the pie halfway through and tent the top with foil if its browning too quickly.

6. Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need