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Berry Crumble with granola crust
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A delicious pie, extremely tasty, that goes perfectly with a scoop of homemade ice cream, or two haha

Course: Dessert
Servings: 8 Slices
Author: Gaspar Carreira
  • 3 cups granola (I used homemade*)
  • 1 cup rolled oats (Gluten Free)
  • 1/3 cup coconut oil (solid)
  • 1/3 cup maple syrup
  • 1/2 cup water
  • 4 cups mixed berries (separated, half for the compote half to put over*)
  • 1/4 cup maple syrup
  • 1/2 cup crust mixture
  • 1/2 cup whole almonds
  • 2 Tbsp solid coconut oil
  • 2 Tbsp coconut sugar
  1. Put two cups of berries with the syrup and a splash of lemon juice in a pot at low heat, stir every few minutes, for about 10 minutes or until you get a compote, you can help with an instrument to better crush the berries.
  2. Preheat the oven to 190°C. Process the crust ingredients until you get a moist, homogeneous and mouldable mixture, it should not be too sticky. Separate half cup of the crumble. Put the mixture in a mold of 24 cm diameter with parchment paper and flour. Press well, it can be helped by wetting the fingers, to prevent the mixture from sticking. Place the compote on the crust and top with the others two cups of berries.
  3. For the crumble put the half cup of the separated crust mixture, the almonds, sugar, and oil, in the food processor and process some seconds. Sprinkle the mixture in crumble form on the berries. Bake for 20-25 minutes until the dough is browned. Cool for one hour before cutting.
Recipe Notes
  • * My granola had almonds, walnuts, hazelnuts, sunflower seeds, raisins and peanuts, but you can choose your favorite granola
  • **I used strawberries, raspberries, and blueberries in equal parts