Gluten Free and Sized for a Party
This gluten free Crumb Topped Berry Slab Pie serves a crowd and features a flaky all-butter crust, a blueberry, strawberry and raspberry filling and a crispy, crunchy oat topping. This is the perfect recipe to make for a summer potluck. If you want to ensure a crisp crust be sure to pre-bake the bottom crust before loading it up with fruit.
Fruit & FODMAPs
Speaking of fruit, most fruits have some kind of FODMAP level and strict portion control should be exercised. But did you know that no FODMAPs have been detected in strawberries? That’s right! The Monash app suggests 10 medium (140 g) berries as a serving, but because no FODMAPs have been detected you can certainly experiment with eating more. In this recipe the strawberries have been combined with blueberries and raspberries and those do have FODMAP levels. The math tells us that with this recipe’s amount of blueberries that there should be 20 servings; with the raspberries the amount only needs to be spread across 4 servings, but we have them combined and there is the addition of oats in the topping. All combined there is a possibility of Oligos overload. Our suggestion is to cut this pie into 32 servings. Try a piece and see how you do.
Crumb Topped Berry Slab Pie
This Crumb Topped Berry Slab Pie is gluten free, serves a crowd and is perfect to make when berries are at their peak.
Makes 32 servings
1 recipe for our double crust All Butter Pie Crust
- 1 pound (455 g) strawberries, hulled and quartered
- 6 ounces (170 g) raspberries
- 1 dry pint (551 ml) blueberries
- 1 cup (198 g) sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 4 tablespoons (57 g) unsalted butter, cut into pieces
- 1/2 cup (107 g) firmly packed light brown sugar
- 6 tablespoons (54 g) gluten free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 6 tablespoons old fashioned rolled oats (not quick or instant; use gluten free, if following a gluten free diet)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Have the Pie Crust dough ready to use.
- Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat a 15-inch x 10-inch x 1-inch (38 cm x 25 cm x 2.5 cm) rectangular rimmed baking pan with nonstick spray.
- Roll out the pie dough on a lightly floured surface or between two pieces of parchment paper into a rectangular shape and transfer to the prepared pan; it is fine to do this in a few pieces. For slab pies I often press some of it in using floured fingertips into the leftover spaces. Chill crust for 15 minutes. Line the crust with aluminum foil and pie weights and bake for 12 minutes or until the crust is just beginning to set and turns light brown around the edges.
- For the Fruit Filling: While the crust is pre-baking, make the fruit filling. Toss fruit together in a medium sized mixing bowl. Add sugar, cornstarch and lemon juice and use a silicone spatula to combine well. Let sit for 5 to 10 minutes or until fruit juices exude, then fold together well again.
- For the Crumb Topping: While the fruit is resting, make the crumb topping.
- Melt the butter in a medium sized microwave safe mixing bowl (or melt on stovetop and transfer to mixing bowl). Whisk in brown sugar, then whisk in gluten free flour, oats, cinnamon and salt until well combined. Use hands to help form clumps.
- Scrape fruit and any juice into pre-baked bottom crust and spread into even layer. Sprinkle crumb topping evenly over fruit.
- Bake for about 35 to 40 minutes or until edges of crust and crumb topping are golden brown and the fruit is bubbling. Cool on rack for about 10 minutes. Slab pie may be served warm or at room temperature. It is best eaten the day it is made but may be stored overnight at room temperature lightly covered with foil.
If You Can Tolerate
- Fructans: If you passed the fructan wheat challenge you could use unbleached all purpose flour instead of the gluten free flour, in which case the crisp will no longer be gluten free. Use weight equivalents for most accurate results with this substitution.