Description
Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!
Ingredients
Scale
Crust
- 1 1/2 cup (180g) oat flour
- 1/3 cup (65g) coconut oil*
- 1/4 cup (80g) maple syrup
- 1/2 tsp salt
Filling
- 6 cups (840g) frozen cherries
- 1/4 cup (80g) maple syrup
- 1/3 cup (40g) arrowroot starch**
- 1 tbsp vanilla extract
Crumble
- 1 cup (85g) quick oats (or rolled oats pulsed in the blender)
- 1/4 cup (30g) oat flour
- 1/4 cup (50g) coconut oil***
- 2 tbsp (40g) maple syrup
- 1/4 tsp salt
Instructions
- Preheat the oven to 400F.
- For the crust, combine all the ingredients in a bowl and mix to form a sticky ball of dough. Add a little bit of water if necessary.
- Press evenly into a pie pan, and crimp the edges if desired. Set aside.
- For the filling, slice the still frozen cherries in half.
- Combine all the ingredients in a large mixing bowl and stir to evenly coat.
- Pour into the pie crust.
- For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
- Sprinkle over the top of the pie.
- Bake for 20 minutes at 400F. Reduce the heat to 350F and bake for another 30-35 minutes until golden brown on top and no longer jiggly in the center.
- Remove from the oven. Cool for at least 2-3 hours before slicing otherwise it won’t set properly. Or chill and serve cold, it’s delicious both ways!
Notes
*For an oil free crust, use 1/2 cup nut/seed butter instead and add water as necessary to get a sticky dough consistency. It will be more chewy, not as tender.
**Can substitute with tapioca or corn starch.
***Or use 1/3-1/2 cup nut/seed butter to make it oil free.
Nutrition
- Serving Size: 1 slice
- Calories: 477
- Sugar: 25g
- Fat: 19g
- Saturated Fat: 13g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 7g
Keywords: summer, vegan, healthy, gluten-free, baking, easy, cherry, berry