¼cupsweetener of choice: erythritol for low carbor coconut sugar for paleo
4tbspbuttercold and sliced in fourths
Preheat oven to 375 F, and grease a 8x8 inch pan.
In a large mixing bowl combine all the fruit filling ingredients. lightly toss fruit to cover in sweetener and coconut flour. Set aside and let rest in bowl for 15 minutes.
In a large mixing bowl combine all the pie crust ingredients until a dough forms.
press the dough into the bottom of pan. Press dough to evenly cover just the bottom of the pan. Set aside.
In a separate large mixing bowl, using a pastry dough cutter or large fork to combine all the crumble topping ingredients. Smash ingredients into the butter until small crumbly chunks form.
Spoon and spread the fruit mixture across the top of the pie crust in the pan.
Spoon small amounts of crumble mixture all over the top of the fruit mixture.
Bake for 35 to 40 minutes on center rack. Remove once topping is browning.
Cool for 20 mins or more until the fruit mixture firms up and sets. You can also refrigerate overnight for a firmer texture. Serve with whipped cream or coconut cream. Can also serve with low carb vanilla ice cream or paleo ice cream.