• Prep Time 15 minutes
  • Bake Time 40 minutes
  • Makes 6 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 1/2 cup Robin Hood® Almond Flour
  • 2 tbsp Robin Hood® Organic Coconut Flour
  • 1/2 tsp cinnamon
  • 1/4 cup butter or non-dairy spread
  • 3/4 cup chopped nuts (walnuts, pecans, almonds)
  • Fruit
  • 6 cups fruit, fresh or frozen and thawed (sliced peaches, blueberries, strawberries, raspberries, blackberries or combination)
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1/4 cup sugar

Serving Size: 6 servings


Serving Size: 6 servings

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Topping
  • Combine first 4 ingredients in medium bowl. Cut in butter until pea sized lumps form. Mix in nuts. Set aside.
  • Fruit
  • Combine ingredients and place in 9” (23 cm) pie plate. Sprinkle with topping. Place on baking sheet. Bake in preheated oven 35-40 minutes or until topping is golden and fruit is bubbling.


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