Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle

Serves 6

Written by
Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle
This delightful tart is filled to the brim with “bumbleberries.” Not to mislead, though: there is no such thing as a bumbleberry. It’s actually a mixture of fruits and berries that some suggest originated in the Maritimes. In our version, we’ve combined blueberries, raspberries, and blackberries. But any mixture will do. Enjoy this summertime treat!

Ingredients

Crust
  • 1 cup (250 mL) sliced hazelnuts or natural almonds, toasted
  • 1 cup (250 mL) unsweetened medium shredded coconut
  • 1/3 cup (80 mL) pitted dates
  • 1/3 cup (80 mL) coconut oil, melted
  • 2 Tbsp (30 mL) coconut sugar
Bumbleberry filling 
  • 2 cups (500 mL) raspberries
  • 1 cup (250 mL) blueberries
  • 1 cup (250 mL) blackberries
  • 1/2 cup (125 mL) unsweetened fruit juice such as black cherry or apple, divided
  • 1 pkg (1 Tbsp/15 mL) powdered gelatin
  • Lemon-flavoured Greek yogurt (optional)

Nutrition

Per serving:

  • calories 266
  • protein 5g
  • fat 20g
    • saturated fat 12g
    • trans fat 0g
  • carbohydrates 22g
    • sugars 14g
    • fibre 7g
  • sodium 7mg

READ THIS NEXT