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Blueberry Cherry ‘Mini’ Pies


Ever get a craving for cobbler in the summer?  Maybe it is the sweet tartness of cherries combined with another favorite berry, blueberry that makes this pie.  Or maybe, it is the gluten free almond butter crust with its rich and crumble like texture.  Better yet; it is that combination that makes Dana and I wish we made 8 instead of 6 or invited less guest over so we could have seconds!

From our kitchen to yours, Bennett


For the filling
1 pint blueberries
1 pint pitted cherries
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon cinnamon

For the crust
1 cup almond butter
½ cup almond flour
1 tablespoon honey
1 tablespoon cinnamon
1/3 cup coconut oil
¼ tsp sea salt


Preheat the oven to 375 degrees and get 6 ramekins and grease with coconut oil
Pit the cherries and slice in quarters
Mix the blueberries and cherries with honey, lemon juice, vanilla and cinnamon and place in the base of the ramekins
Bake for 10-15 minutes until the mixture starts to turn like syrup
In a separate bowl, mix the almond butter, almond flour, honey, cinnamon, coconut oil, cinnamon, and salt together
You may need to add more almond flour to get the crumble type crust texture for the top
Bake for an additional 15-20 minutes or until the crust is lightly brown
Let cool and enjoy!
Serves 6


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