It is minimally sweetened, gluten-free, and oh so delicious.
It’s crisp, crunchy, moist, and delicious making for a texturally pleasing tart made in the comfort of your home.Proof you can create healthy and delicious desserts with natural sweeteners without compromising on flavor.It’s a crowd-pleasing dessert that unapologetically happens to be vegan.The cranberry pie can be made up to 2 days in advance so you can easily get ahead.Don’t have cranberries on hand? Use any berry you have on hand any time of the year.
For the tart crust, gather together olive oil, rolled oats, unsweetened shredded coconut, whole almonds, brown rice flour, sea salt, spelt flour, maple syrup, and vanilla extract. For the filling, you will need cornstarch, orange juice, fresh cranberries, maple syrup, and cinnamon. And for the crumble topping, gather together almond flour, baking powder, olive oil, maple syrup, orange zest, lemon zest, salt, vanilla extract, and sliced almonds.
Ingredient Substitutions
Oil: I love the fruity flavor of olive oil, but melted coconut oil or avocado oil can also be used.Almond meal vs Almond Flour: You can use almond meal and almond flour interchangeably in this recipe. And if you can’t get your hand on it, be sure to check out my post on Homemade Almond Flour.Starch: Use an equal amount of arrowroot powder or tapioca starch or corn starch instead.Cranberries: Fresh or frozen cranberries can be used. If using frozen, there is no need to thaw. If you are making this tart during the summer months feel free to use berries instead.
That being said, the tart tastes even better the next day – and the day after, too.
How to Store, Freeze, and Thaw
This is one of those easy make-ahead recipes that can be stored in the fridge or freezer. Make sure to cool completely, then tightly wrap in a double layer of plastic wrap.
Fridge: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.Freezer: Transfer the plastic-wrapped pie to a plastic freezer storage bag or wrap tightly in foil. Label, date, and freeze for up to 3 weeks.Thaw: Thaw the frozen pie overnight in the fridge. Bring to room temperature before enjoying.
