AIP Berry Crumble Pie (Gluten free, dairy free, nut free)

 This berry pie is a cross between a crumble and a pie and so I decided to call it crumble pie! Whatever you decide to call it, once you taste it, you will agree that it is delicious! This pie is a perfect AIP dessert for summer when berries are fresh in season!

When I made this pie for July 4th weekend, I used a combination of strawberries, raspberries and blueberries for the red, white and blue!

I used these mini tartlet pans to make this pie. But you can double the recipe and use a regular pie dish.

This pie is free of the typical allergens (gluten, dairy, egg, nut, soy) and is also refined sugar free!

What are the ingredients in this AIP berry pie?

Cassava Flour: Cassava flour is a staple pantry ingredient in my kitchen since I regularly make cassava rotis/tortillas from it. My favorite brands are Anthony’s Goods Premium and Otto’s Cassava Flour.

Tigernut Flour: Tigernut flour is another grain free flour that I like to use for AIP baking as it has a nutty flavor. But it is completely nut free as tiger nuts are tubers that grow underground. My favorite brand is Anthony’s Organic Tigernut flour.

Arrowroot flour: Arrowroot flour is a good binder and I like to use it in AIP baking for cookies and crusts etc. Again my favorite brand is Anthony’s Premium Arrowroot flour

Palm Shortening: I like to use Palm Shortening as a replacement for butter in AIP Baking as it provides the same buttery flavor. If you do not have palm shortening, you can sub with coconut oil but it might not be a 1 to 1 substitution. If you are using coconut oil, I would start by using 1/2 the quantity that the recipe calls for first and add slowly little by little at a time until you get a crumbly mixture.

Sea Salt: Any good quality sea salt is good. I like to use Himalayan pink salt.

Coconut Sugar: A little bit of coconut sugar provides a good texture and the right amount of sweetness to the crumble/crust. You can replace with date sugar or maple sugar. I like this brand of coconut sugar.

Fresh or frozen berries: For the filling, I like to use either a mix of different berries or just any single one. You can use a combination of strawberries, raspberries and cherries (pitted) or you could just use blueberries alone.

AIP Mini Berry Crumble Pie (Gluten free, dairy free, nut free)
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A delicious allergen free berry crumble pie that is so easy to make!
For the crust:
  • ½ cup cassava flour
  • 2 tbsp arrowroot flour
  • 2 tbsp tigernut flour
  • ½ cup palm shortening, softened
  • ¼ tsp sea salt
  • 2 tbsp coconut sugar
For the filling:
  • 1 cup berries, fresh chopped (you can use a combination of strawberries and raspberries)
  • 2 tsp arrowroot flour
  • ⅛ tsp sea salt
For the crust:
  1. Pre-heat oven to 400 F.
  2. In a small mixing bowl, add all the ingredients. then using your hands, mix them together to form a crumbly mixture.
  3. Take half of this mixture and divide it between the two mini pie pans. Press the mixture using your hands to the bottom of the pans covering them completely.
  4. Reserve the 2nd half of the crumble mixture for the topping.
For the filling:
  1. Add all the filling ingredients to a mixing bowl and toss together using a spoon to coat all the fruit with the arrowroot flour.
  2. To Bake:
  3. Divide the filling onto the two pie pans and spread them on the crust. Now take the remaining crumble mixture and place it on top of both the pie pans (as topping). It is ok if it doesn't cover all the filling entirely.
  4. Place the two pie pans onto a baking tray (for ease of removal) and place in the oven on the lowest rack. Bake at 400 F for 12 minutes. After that reduce heat to 350 F and bake for another 15 minutes until the topping looks crisp and the filling begins to ooze out from the top.
  5. Remove the tray with the pans from the oven and let cool for 5 minutes before serving. Top with coconut cream (optional!)
This recipe makes two mini 4 inch pies. If you would like to make a regular size pie, double the recipe.

If you try this recipe and like it, do come back here and rate the recipe! This will help others to find the recipe easily!

Other similar AIP dessert recipes that you might like:

Blueberry Crumble Bars (Paleo, AIP, Vegan)

Blueberry Pie (Vegan, Paleo, AIP)

‘No Bake’ Blueberry Mini Pies (Paleo,AIP)



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  1. Hi !

    I tried this recipe with solid coconut oil but I ended up with a bubbly liquid pie after the cooking time was up, so I let it for an additio
    30min but that was impossible to bake. From my experience I would say that about 50% of oil in a recipee is way to much to get a crust. That being said, it might work with palm shortening, I’ve never used it as it is not available where I live.
    Indira, are you sure it is only 2Tbsp of tigernut flour that you used? It doesn’t seem much. I really would like to get this recipe right, your pic looks so yummy!!

    Have a nice day!

    • Hi Yan, What was it like after the pie cooled down? I am guessing coconut oil is taking longer time to cool down than palm shortening. Yes the quantities are all correct in this recipe if you used palm shortening since I made it twice already. I am thinking that perhaps coconut oil is not an equal 1:1 swap with palm shortening for this recipe. Usually it is in other recipes. If you don’t get palm shortening, next time can you try adding more of the cassava flour until you get a crumbly mixture? I hope you have better luck next time using coconut oil. Thanks for your feedback. I will take out the coconut oil swapping suggestion from here until I try it myself.

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