Berry Bake with Coconut Oil Crust

Berry Bake with Coconut Oil Crust

Berries are in season and in bulk at farmer’s markets and in the grocery store. Because we have so many berries in the house, we often can’t keep up with eating all of them before they go bad! A fruit bake is a great way to use up a bunch of berries that may otherwise go unused. It’s also very beautiful!
I ran out of butter, so I ¬†improvised with coconut oil in this recipe as the crust’s fat and it worked out perfectly! I do not add any sugar or fillers to the actual fruit as I want to taste it in all its natural glory! Should you have extra tart fruit, feel free to add a little sugar in for your taste preference.

You Will Need:

  • 16 oz of fresh strawberries
  • 1 cup of mixed fresh berries (raspberries &/or blueberries)
  • 2 cups of flour
  • 1 tablespoon sugar (for the crust)
  • 1 teaspoon cinnamon
  • pinch of salt
  • 2/3 cup coconut oil

How to Prepare:

Clean all fruit and slice strawberries. Set aside.

In a clean dry bowl, add flour, sugar, cinnamon, and salt and mix lightly. Add coconut oil and incorporate well. Mixture will be soft but crumbly.

In a glass pie or tart pan, pour in crust mixture. Shape and mold mixture until it becomes uniform and covers the pan.

Add fresh fruit evenly and bake at 350 degrees for 30 minutes.

The fruit will exude lots of juice while being cooked.

Let it cool for at least 30 minutes before serving to allow time for the juice to reset. It will still be warm and delicious!