This open-faced baked crostata features a crispy, rustic, free-form crust. Sweet, tangy, seasonal fruit with a hint of cinnamon fills the centre.
Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 8 slices
Serving Size: 1 slice
Ingredients
- 2 ½ cups fresh seasonal blueberries, raspberries, blackberries, and/or chopped strawberries
- 1 tsp ground cinnamon
- 2 tbsp 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
- Preheat the oven to 325°F (170°C). Position the oven rack in the centre of the oven.
- In a small bowl, toss berries with ½ teaspoon cinnamon, 1 tablespoon raw honey, and coconut flour. Set aside.
- 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.
- Place dough in centre 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 centre 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.)
- Bake for about 50 minutes or until crust is uniformly browned and crisp.
Variation
Cherry Crostata
Substitute 2 ½ cups fresh, stemmed, pitted, and halved cherries for the fresh berries. Continue as directed.
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