Cranberry Blueberry Streusel Pie

Ingredients

For the crust:

• 1 cup almond flour

• 1/2 cup brown rice flour

• 1/2 cup tapioca starch

• 2 tbsp coconut sugar

• 2 flax eggs

• 2 tbsp avocado oil (can substitute another liquid oil)

• pinch of salt

Fort the filling:

• 12 oz fresh cranberries

• 1/2 cup fresh or frozen blueberries

• 3/4 cup coconut sugar

• juice and zest from 1 orange

• 2 tsp tapioca starch

• pinch of salt

For the streusel:

• 1 cup rolled oats

• 1/2 cup almond flour

• 1 tsp cinnamon

• 2 tbsp maple syrup

• 2 tbsp avocado oil

• 1/4 cup-1/2 cup slivered almonds

Method:

1. To make the crust, quickly mix all of the dry ingredients together. Add in the remaining wet ingredients and begin to mix with your hands. Continue mixing and gently kneading to form a ball. Flatten into a disc, wrap with plastic wrap and place in the fridge for about 30 minutes of so. Remove from fridge and roll the disc out into a large circle between two sheets of parchment paper. Once the circle is rolled out, transfer to a greased pie tin and gently press down all around the edges. Pierce the bottom of pie crust with a fork to release any air bubbles and set aside.

2. Preheat your oven to 350F.

3. Now, take a medium size saucepan and add in your rinsed cranberries, coconut sugar, tapioca starch, orange zest and juice, and salt. Give this a good mix. Turn your burner to medium-high heat, making sure to mix every few minutes. The cranberries will begin to "pop" and you can gently mush them with the back of your spoon or spatula to break them up a bit. Cook the cranberries for about 10-15 minutes to form a thick, caramel filling. Remove from the heat and stir in your bloobs. Allow to cool slightly, then pour into your pie crust.

4. For the streusel, combine the oats, almond flour, and cinnamon in a medium size bowl. Add in syrup and oil and mix until there aren't anymore dry bits. Add in the slivered almonds and give a final mix before pouring on top of the cranberry filling. Press the streusel down to compact it just a bit.

5. Cover the pie with aluminum foil and bake for 30 minutes, remove the foil and bake for another 20 minutes.

6. Allow to cool at least an hour before serving. You can serve with vanilla ice cream or whipped cream and a drizzle of maple syrup or honey, or eat it just as is. Enjoy :)