Fruit crumble pie

Fruit crumble pie. A super delicious, gluten- and lactose free crumble pie with fresh fruit.
As you might have read in my food diary I attended the weekly food schedule of the ‘flat belly bible’. In this schedule was a recipe for pancakes with a sauce of nectarines and red fruit. Jens went to work so I had a lot of leftover sauce. And I liked that sauce so much that I decided to make pie with it. I was a bit scared in the beginning that it would become to wet and the sauce would run out of the pie, but luckily that didn’t happen. The tart become just as I had in mind and the flavor was even better than I had expected. I decided to have a bite and loved it. Jens thought I was exaggerating a bit about the flavor and wanted to try for himself. He also was very enthusiastic as well. The crust is crunch and the filling sweet and fruity, but not too sweet. I had just had my Holidays and tried a lot of recipes so my freezer was completely full. So I decided to make my colleagues happy with a piece of this delicious pie.

Halfway down the morning we had a meeting and I had brought the cake. They liked it of course that I did that. But I also always like to have others taste my bakings, to make sure they also like what I have made or what could be improved. But they were very excited about the pie, even though it was still a healthy pie haha.

Preparation time: 20 minutes
Baking time:            40 minutes
Amount:                     1 pie (12-15 pieces)
Special Products:

  • Spring form (24 cm)
  • Baking paper
  • Blender


For the bottom
100 grams coconut oil
200 grams tigernut flour
200 grams buckwheat flour
2 eggs
100 grams honey
For the suace
3 nectarines
200 milliliters water
15 milliliters honey
50 grams strawberries
50 grams blueberries
10 grams corn flour

How to make it?

Preheat the oven on 175 degrees Celsius (347 Fahrenheit) and put the coconut oil in a small pan. Melt on low heat fire and make sure it does not boil. When the coconut oil has melted you can set aside the pan.​

In the meantime mix all ingredients for the sauce, except the corn flour, in the blender into a smooth sauce. Put in a pan and warm on medium heat fire. Make sure it boils down and becomes a firm sauce. I added some corn flour to bound even better into a sauce.

In the meantime mix the tigernut flour in a mixing bowl with the buckwheat flour, eggs and the honey. Also add the melted coconut oil. Mix these ingredients properly with a spatula or use your mixer to do so. Make sure it becomes a nice and firm dough.

When the dough is ready you can divide it over the spring form. First put a piece of baking paper in the spring form and divide the dough over it. The dough is quite sticky and difficult to divide. The easiest way to do this is to make a spoon wet and divided it with the curved side of the spoon.

Make sure the dough has the same thickness everywhere.

When the sauce has boiled down you can divide it over the bottom. Make sure it is well divided. Also really make sure the sauce is indeed boiled down and a bit thick. If you don’t, your sauce will be to thin and there is a risk that it will run out of your pie.

The leftover dough can be crumbled on top of the cake. It is a bit difficult because the dough is quite sticky, but if you make your hands wet it will get a lot easier.

When the pie is finished you can bake it for 40 minutes in a preheated oven. Pay attention that the baking time may differ per oven.

You can now enjoy this organic, sweet fruit crumble pie.
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