Mixed Berry Streusel Pie with Coconut Ginger Whippe

Name: Mixed Berry Streusel Pie with Coconut Ginger Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Mixed Berries (blueberries, Strawberries, Blackberries, Etc.); 2 Tablespoons Cornstarch; 1 cup Whole Wheat Flour; ⅓ cups All-purpose Flour; 1/2 cups Brown Sugar; ⅓ cups Coconut Oil; 1 Tablespoon Vanilla Extract; 1/4 cups Pure Maple Syrup; 1 teaspoon Grated Ginger; 3/4 cups Rolled Oats; 1/2 cups Almonds, Chopped; 1 can (13 Oz. Size) Full Fat Coconut Milk, Chilled Until Solid And Drained; 1 Tablespoon Vanilla Extract; 2 teaspoons Grated Ginger; 1/2 cups Powdered Sugar

Servings: persons

1 pound Mixed Berries (blueberries, Strawberries, Blackberries, Etc.)
2 Tablespoons Cornstarch
1 cup Whole Wheat Flour
⅓ cups All-purpose Flour
1/2 cups Brown Sugar
⅓ cups Coconut Oil
1 Tablespoon Vanilla Extract
1/4 cups Pure Maple Syrup
1 teaspoon Grated Ginger
3/4 cups Rolled Oats
1/2 cups Almonds, Chopped
1 can (13 Oz. Size) Full Fat Coconut Milk, Chilled Until Solid And Drained
1 Tablespoon Vanilla Extract
2 teaspoons Grated Ginger
1/2 cups Powdered Sugar

1
Preheat oven to 375 F. Grease a 9-inch pie pan or round cake pan and set aside.
2
In a medium bowl, toss the mixed berries with the cornstarch and set aside.
3
In a large bowl, mix together all of the crust/topping ingredients, except for the oats and almonds.
4
Press half of the mixture into the bottom of the pan, fill with the mixed berries and crumble the rest of the dough on top.
5
Sprinkle the oats and chopped almonds on top.
6
Bake for 25-30 minutes, until filling is bubbly and topping is crisp.
7
Remove from oven and let it cool slightly before topping with coconut whipped cream.
8
To make the whipped cream: In a large bowl, whip together (with a hand mixer or stand mixer fitted with the whisk attachment) the solid portion of the canned coconut milk (discard the liquid or save it for another recipe), vanilla, ginger, and powdered sugar.
9
Keep whipping until mixture is light and fluffy.
10
Chill to make the mixture more solid and use to top pie.

796

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Mixed Berries (blueberries, Strawberries, Blackberries, Etc.), 2 Tablespoons Cornstarch, 1 cup Whole Wheat Flour, ⅓ cups All-purpose Flour, and more.

Yes, Mixed Berry Streusel Pie with Coconut Ginger Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Berry Streusel Pie with Coconut Ginger Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions