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sugar free plant based mixed berry pie

Sugar Free Plant Based Mixed Berry Pie

This lightly sweet and tangy pie is melt in your mouth delectable but sugar free, plant based, and completely healthy. Perfect for your summer picnic!
Prep Time 8 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8
Calories 306 kcal


  • pie pan


For Filling

  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 2 packets powdered stevia or 1/2 cup coconut sugar
  • 1/2 cup whole wheat pastry flour

For Crumb Topping

  • 1/4 cup oats
  • 1/4 cup whole wheat pastry flour
  • 3 tablespoons light coconut milk
  • 1 tablespoon almond butter
  • 1/4 teaspoon liquid stevia or 1 tablespoon coconut sugar
  • 1 dash cinnamon

One Recipe Healthy Oil Free Whole Wheat Pie Crust


    • Preheat oven to 350 degrees. Wash the berries if they are fresh. Pour all the berries into a large mixing bowl. Add vanilla, cinammon, stevia or coconut sugar, and flour. Stir. Pour the berry mixture into your unbaked pie crust.
    • In a small bowl, mix the oats, flour, stevia or coconut sugar, almond butter, light coconut milk and cinnamon. Use your fingers to really mix it all together into a crumbly texture. Cover the top of the pie with the crumb mixture.
    • Optionally, if desired, spray the top of the pie with a few sprays of nonstick spray to make it turn a golden color. It's good for all of the crumb topping to be moistened so you don't end up with any dry flour on top. Bake for 30 minutes or until the pie is lightly golden and the berry mixture is bubbling. If the crust is browning too quickly, cover with foil.
    • This pie tastes great served warm with non dairy ice cream or coconut whipped cream on top.
    Keyword dessert, pie