CRANBERRY CRUMBLE PIE

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​It’s cranberry season! This is one of my favorite (and easy!) pies, perfect for breakfast or to top off a holiday feast. It’s been a must-have on our table for 19 years now! Cranberries are low in calories and high in vitamins C, A, and K. They also contain proanthocyanidins (PACs), an antioxidant that may help prevent a range of diseases. This recipe uses whole grain flour, coconut oil, unrefined sugar and nutrient-dense walnuts and is absolutely delicious!

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​CRANBERRY CRUMBLE PIE

Part 1:

• 2 cups organic cranberries, washed
• ½ cup raw or coconut sugar
• ½ cup walnuts or pecans, chopped
• coconut oil or butter to grease pie dish

Part 2:

• ¾ cup melted coconut oil or unsalted butter
• 1 cup raw or coconut sugar
• 1 cup wholegrain flour (I like to use sprouted spelt or white whole wheat)
• 2 eggs, room temperature
• 1 teaspoon almond extract

Part 1: Grease pie dish and put berries on bottom. Sprinkle sugar and nuts over the berries.

​Part 2: Cream together your fat (coconut oil or butter), sugar, flour, eggs and almond extract and pour over berry mixture. Bake at 325F for about 40 minutes or until sugar caramelizes and gives a beautiful browned color.  Enjoy!!