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Three Berry Fonio Crumble

Prep Time
Cook Time

May 14, 2019 by Maliha Adams


Makes one 9 inch pie tin
    For filling
    • cups blackberries
    • cups blueberries
    • cups raspberries
    • zest of 2 limes
    • juice of 1 lime
    • tablespoons white sugar
    • tablespoons cornstarch
    • 1/2  teaspoon vanilla extract
      For crumble
      • cups cooked + cooled Yolélé fonio
      • 1/2  cup gluten-free flour (or all-purpose flour)
      • tablespoons dark brown sugar
      • teaspoons sea salt
      • tablespoons chilled coconut oil, softened


      • 01 .  

        Preheat oven to 400 degrees and set aside a pie tin.

      • 02 .   Prepare the filling

        In a large bowl, gently mix blackberries, blueberries, and raspberries, taking care not to crush the berries. Add the rest of the filling ingredients to the bowl. Gently combine until evenly incorporated. Set aside.

      • 03 .   Prepare crumble

        Add fonio, flour, and dark brown sugar to a medium bowl and mix with your hands until well incorporated. Add the coconut oil and continue to combine with your hands. (The coconut oil will melt as you mix it.)

      • 04 .  

        Pour filling into pie tin using a spatula to spread evenly. Sprinkle crumble over the filling.

      • 05 .   Option

        Reserve ½ cup of crumble. Press mixture into a small spoon to create scallop shapes, as pictured.

      • 06 .  

        Place shapes decoratively on top of filling. Place pie tin on a large baking sheet (in case the berry juices bubble over) and bake for 40 minutes to an hour, until the top of the crumble is well-browned and filling is bubbling.

      • 07 .  

        Allow to cool for at least 45 minutes before serving.