May 14, 2019 by Maliha Adams
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- zest of 2 limes
- juice of 1 lime
- 6 tablespoons white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 2 cups cooked + cooled Yolélé fonio
- 1/2 cup gluten-free flour (or all-purpose flour)
- 4 tablespoons dark brown sugar
- 2 teaspoons sea salt
- 5 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.
SWEETPOTATO& GRILLED OKRAFONIO SUSHI