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Crumble Pie

4/4/2017

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This time of year I try to empty the freezer, therefor I bake lots of pie whenever the urge for happiness and energy is in demand.

​Two Crumble Pies, serves 12-16

​150 mL brown sugar
150 mL almond flour
250 mL gluten-free flour mix (pre-made)
250 g butter
​100 mL sunflower seeds
​100 mL pumpkin seeds
​500 mL rolled oats
1-1.4 kg wild berries, frozen or fresh (blueberries, raspberries, blackberries etc)
​30 mL (potato) starch
  1. Mix sugar, almond flour, flour mix and butter. Either by hand or in a mixer.
  2. Add seeds and rolled oats. Mix in gently by hand. Add extra rolled oats if necessary to get a crumble.
  3. Divide the berries in two oven proof dishes (500-750 grams each, depending on size). Sprinkle over starch using a sieve. Divide the crumble i two and sprinkle over each dish.
  4. Bake in 200 degrees C in about 30 min.
  5. Serve with vanilla ice cream or custard.
Picture
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    Surface pattern designer who loves folk art, gardening and the good things in life.

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