Cherry Crumble Pie


For the Crust:

  • 240g of Ground Almonds
  • 60ml of Melted Coconut Oil
  • 30ml of Maple Syrup

For the Filling:

  • 100g of Gluten Free Oats
  • 500g of Cherries
  • 30ml of Maple Syrup
  • 3 Tablespoons of Coconut Sugar
  • 45ml of Melted Coconut Oil

This is such a delicious summer dessert and the perfect way to take advantage of cherry season. It’s the best of both worlds with the crust from a pie and an irresistible crumble topping. It’s best served warm with served with some vanilla coconut cream or your favourite ice cream, I love nobó. Cherry Crumble Pie Step 9Cherry Crumble Pie 8

Preheat the oven to 180’C. Mix all of the crust ingredients together. Grease your pie dish with a little coconut oil. Use your hands to press the mixture firmly into the dish and up the sides. Bake for 8-10 minutes until lightly golden, then set aside.

Add 50g of the oats to a high powered blender or food processor and blend until you have a fine flour. Divide it evenly between two large bowls.

Pit the cherries and add them to one bowl with 2 tablespoons of maple syrup. Mix well.

Add the remaining oats to the other bowl along with the coconut sugar and mix well. Drizzle in the coconut oil and mix well.

Spoon the cherries over the crust and then sprinkle the crumble generously over.

Pop it in the oven for about 30 minutes until the crumble is crisp and golden. I serve mine with oat cream or dairy free ice cream.

3 Comments to Cherry Crumble Pie

  1. Hilary Thompson says:

    This looks lush! Can you tell me how you make oat cream? This is the first I’ve heard of it. Thanks for such a wealth of great recipes, I love your work!

    • Indy Power says:

      I soak oats in some almond milk overnight and then blend them in my vitamix with a little vanilla powder until completely smooth. I will share a recipe for it soon!x

  2. Hana says:

    Oh, I´ve made it tonight for a party and it was a blast! Everybody loved every bite…thank you ever so much for sharing this recipe. I served it with vanilla ice cream. Looking forward to your oat cream recipe. Love from Brussels, Hana XXX