Raspberry Crumble Sheet Pan Pie

Enjoy the sweet-tart flavor of fresh raspberries in a buttery crust, topped with a crunchy crumble. Perfect for gatherings, easy to make, and serves a crowd!

Raspberry Crumble Sheet Pan Pie is simply delightful. It combines a buttery, flaky crust with the sweet-tart flavor of fresh raspberries. Each bite gives you a mix of textures, from the soft, juicy filling to the crunchy, golden-brown crumble topping.

It's perfect for gatherings, easy to make, and brings out the best of homemade dessert vibes. Plus, it serves a crowd, making it a great choice for any occasion.

The beauty of Raspberry Crumble Sheet Pan Pie isn't just in its taste but also in its versatility. You can enjoy it warm with a scoop of vanilla ice cream for that extra bit of indulgence or serve it cold the next day, and it’s just as delicious. The ruby red raspberries nestled under the golden crumble look as good as they taste, making this pie a true showstopper at any table. The best part? It's forgiving and simple, so even if you're not an expert baker, you can still achieve a scrumptious result that everyone will love.

Raspberry Crumble Sheet Pan Pie never fails to impress.

Whether you're serving it at a summer picnic, a holiday feast, or just a casual weeknight dessert, Raspberry Crumble Sheet Pan Pie never fails to impress. The ease of slicing it into neat squares makes it perfect for sharing, and the vibrant raspberry flavor brings a refreshing twist to traditional pie desserts. It's also customizable; you can mix in other berries or add a hint of lemon zest for an extra layer of flavor. Ultimately, this pie is a heartwarming treat that captures the essence of home baking, bringing smiles and satisfaction to everyone who enjoys a piece.

• Prep Time: 30 minutes (plus 30 minutes for chilling the dough)
• Cooking Time: 35-40 minutes
• Servings Yield: Approximately 12-16 servings (depending on the size of your slices)

INGREDIENTS

here’s a list of ingredients for a healthier Raspberry Crumble Sheet Pan Pie:

Crust:

• 2 cups whole wheat flour or almond flour
• ¼ cup coconut sugar or honey
• ½ teaspoon sea salt
• ½ cup cold coconut oil or unsalted butter, cut into small cubes
• ¼ cup cold water (add more if needed)

Filling:

• 6 cups fresh raspberries (you can also use a mix of berries)
• ¼ cup maple syrup or honey
• 2 tablespoons cornstarch or arrowroot powder
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract

Crumble Topping:

• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar or honey
• ½ teaspoon cinnamon
• ¼ cup melted coconut oil or unsalted butter
• ½ cup chopped nuts (optional, like almonds or pecans)

These ingredients aim to maintain the deliciousness while incorporating healthier alternatives. Feel free to tweak it according to your taste and dietary preferences!

DIRECTIONS

Here are the step-by-step instructions to make a healthy Raspberry Crumble Sheet Pan Pie:

Instructions:

1. Prepare the Crust:

1. Mix Dry Ingredients: In a large bowl, combine 2 cups of whole wheat flour or almond flour, ¼ cup of coconut sugar or honey, and ½ teaspoon of sea salt.
2. Incorporate Fat: Add ½ cup of cold coconut oil or unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add Water: Gradually add ¼ cup of cold water, mixing until the dough comes together. If needed, add more water a tablespoon at a time.
4. Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling:

1. Mix Filling Ingredients: In a large bowl, combine 6 cups of fresh raspberries, ¼ cup of maple syrup or honey, 2 tablespoons of cornstarch or arrowroot powder, the zest and juice of 1 lemon, and 1 teaspoon of vanilla extract. Gently toss to combine.

3. Prepare the Crumble Topping:

1. Mix Dry Ingredients: In a medium bowl, combine 1 cup of rolled oats, ½ cup of almond flour, ¼ cup of coconut sugar or honey, and ½ teaspoon of cinnamon.
2. Add Wet Ingredients: Stir in ¼ cup of melted coconut oil or unsalted butter until the mixture is crumbly. If desired, fold in ½ cup of chopped nuts.

4. Assemble and Bake:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle that fits your sheet pan. Transfer it to the sheet pan and press it evenly into the bottom and up the sides.
3. Add Filling: Spread the raspberry mixture evenly over the crust.
4. Add Crumble Topping: Sprinkle the crumble topping evenly over the raspberry filling.
5. Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden and the filling is bubbling.
6. Cool: Allow the pie to cool in the pan before cutting into squares.

5. Serve:

• Enjoy your Raspberry Crumble Sheet Pan Pie warm or cold. For added indulgence, serve with a dollop of yogurt or a scoop of vanilla ice cream, if desired.

Tips:

• If using frozen raspberries, make sure to thaw and drain them to reduce excess moisture.
• You can substitute other berries or fruits as desired.
• Store any leftovers in an airtight container in the refrigerator for up to several days.

Enjoy your healthier Raspberry Crumble Sheet Pan Pie!

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