Description
Perfectly ripe mixed berries are baked into a cookie topping and crust, all ready for summer! The ginger coconut whipped cream is essential to making a perfect vegan berry pie.
Ingredients
Scale
- For the filling:
- 1 pound mixed berries (any variety, strawberries, blackberries, blueberries, etc.)
- 2 tablespoons cornstarch
- For the crust/topping:
- 1 cup whole wheat flour
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/3 cup coconut oil
- 1 tablespoon vanilla
- 1/4 cup maple syrup
- 1 teaspoon grated ginger
- 3/4 cup rolled oats
- 1/2 cup almonds (chopped)
- For the coconut whipped cream:
- 1 can full fat coconut milk (until mixture is solid, chilled for at least 8 hours)
- 1 tablespoon vanilla extract
- 2 teaspoons grated ginger
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375 degrees. Grease a pie pan or round cake pan and set aside.
- In a medium bowl, toss the mixed berries with the cornstarch and set aside.
- In a large bowl, mix together all of the crust/topping ingredients, except for the oats and almonds. Press half of the mixture into the bottom of of the pan, fill with the mixed berries and crumble the rest of the dough on top. Sprinkle the oats and chopped almonds on top.
- Bake for 25-30 minutes, until filling is bubbly and topping is crisp. Remove from oven and let cool slightly before topping with coconut whipped cream.
- To make the whipped cream: In a large bowl, whip together (with a hand mixer or stand mixer fitted with the whisk attachment) the solid coconut milk, vanilla, ginger, and powdered sugar. Keep whipping until mixture is light and fluffy. Chill to make the mixture more solid and use to top pie.