In Home Chefs Club, Recipes

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

20 – 30 cm berry pie


For the Base and Crumble:

250 ml (1 cup) flour

180 ml (3/4 cup) rolled oats

180 ml (3/4 cup) dark brown sugar or coconut sugar

5 ml (1 tsp) cinnamon

2.5ml (1/2 tsp) salt

125 ml (1/2 cup) butter, melted

1-2 egg yolks

For the Berry Filling:

875 ml (3 1/2 cups) fresh or frozen berries of your choice

15 ml (1 Tbsp) lemon juice

60 ml (1/4 cup) dark brown sugar or coconut sugar

30 ml (2 Tbsp) corn flour


For the Base and Crumble:

Pre heat the oven to 180ºC. Line a 20 x 20 cm baking tin with baking paper and spray with non-stick cooking spray.

Combine the flour, oats, brown sugar, cinnamon and salt in the base your Smeg Stand Mixer. Using your dough hook mix on a slow speed to combine all the dry ingredients. Add the butter and 1 egg yolk and mix well to combine. The mixture should keep it’s shape when compressed, if not add another egg yolk.

Reserve about 250 ml (1 cup) of the oat mixture for the crumble topping. Press the remaining dough into the prepared tin, making sure it is even throughout.

For the Berry Filling:

Combine all ingredients in a mixing bowl and mix well.

Place the berry filling into the baking tin followed by the remaining oat crumble.

Bake for about 30-40 minutes. Serve with your favourite coconut ice cream.

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