Seasonal Mixed-Berry Crostata
DAIRY
FREE
PALEO
DIET
This open-faced baked crostata features a crispy, rustic, free-form crust. Sweet, tangy, seasonal fruit with a hint of cinnamon fills the center.
| Prep Time 15 minutes |
Cook Time 50 minutes |
Makes 8 slices |
Serving Size 1 slice |
INGREDIENTS
2½ cups fresh seasonal blueberries, raspberries, blackberries, and/or chopped strawberries
1 tsp. ground cinnamon
2 TB. raw honey
1 tsp. coconut flour
3 cups almond flour
¼ tsp. pure baking soda
¼ tsp. sea salt
¼ cup coconut oil, cold and cut into small pieces
1 large egg
METHOD
1 Preheat the oven to 325°F (170°C). Position the oven rack in the center of the oven.
2 In a small bowl, toss berries with ½ teaspoon cinnamon, 1 tablespoon raw honey, and coconut flour. Set aside.
3 In a medium bowl, combine almond flour, remaining ½ teaspoon cinnamon, baking soda, and sea salt. Add coconut oil, remaining 1 tablespoon honey, and egg, and stir to form a moist dough ball.
4 Place dough in center of a 9-inch (23cm) glass pie plate, and press dough to spread evenly across the bottom of the plate and up the sides. Add berry mixture to center of dough, and carefully fold sides of dough down over berry mixture to cover edges. (It’s okay if dough breaks at places while folding.)
5 Bake for about 50 minutes or until crust is uniformly browned and crisp.
Variation
Cherry Crostata
Substitute 2½ cups fresh, stemmed, pitted, and halved cherries for the fresh berries. Continue as directed.
Seasonal Mixed-Berry Crostata