08 Oct Berry Crumble Kick Back & Relax Pie

What better way to relax and destress than by enjoying a beautiful berry crumble and a cup of tea, but what makes this pie even more relaxing? The ashwagandha-infused berry filling, of course.

Ingredients

PIE BASE

• 2 cups cake flour
• ½ cup coconut oil – solid
• 1 tsp salt
• 2 TBS coconut sugar or sweetener of choice
• 6 TBS ice water

FILLING

• 3 cups blueberries
• 2 cup raspberries
• 1 cup strawberries
• Zest of 1 orange
• 2 TBS ashwagandha powder
• 1 TBS chia seeds

CRUMBLE

• 1 ½ cups rolled oats
• 1 ½ cups flour
• ¾ cup coconut sugar or sweetener of choice
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ½ tsp cardamom
• 2/3 cup coconut oil – solid

Method

1. Preheat the oven to 180C.
2. Place all the berries and zest in a large pan and cook down on a medium heat until only a bit of water remains.  Take off the heat and stir in the chia seeds.
3. In the meantime make the pie base. Mix the flour, sugar and salt together in a large bowl. Cut the coconut oil up into small blocks and rub together with your hands, then add the ice water and knead until it forms a smooth dough.
4. On a flat clean surface dusted with flour roll out the dough and place in a large oiled baking tray. Use a fork and stab a few holes in the base to allow some of the air out and bake for 10 minutes.
5. Place the berry filling on top and spread out into an even layer.
6. For the crumble top place all the ingredients in a large bowl and rub and mix together with your hands until it forms a crumb.
7. Place back in the oven and bake for another 45 minutes or until golden brown on the top.
8. I served mine with coconut whipping cream
9. Ps. Coconut sugar doesn’t caramelise as refined sugar does so the top really is crumbly. I don’t mind this but if you prefer a more solid crumble-top I would suggest using regular sugar.