SunButter Caramel Cookie Strawberry Pie

A SunButter cookie crust, loaded with strawberries, and topped more cookies and a SunButter-caramel? Yes, please!

SunButter Crumble Strawberry Pie

This is the second recipe I’ve developed for SunButter, one of my favourite allergy-friendly brands and product perfect for from-scratch baking. This pie is super easy — it’s a cookie crust with a short baking time, crumbled cookie topping, and a stovetop strawberry filling that takes moments to prepare (after you slice two pounds of strawberries!). And, because I always have to add one more frill, it’s loaded with a SunButter caramel topping.

You can adapt this dessert to your tastes or what you have on hand: try a mixed berry or peach filling, top with a chocolate ganache or a whipped topping (with or without the caramel!), or make the crust in a muffin tin for a tart-sized treat.

You can head on over to the SunButter website for the full recipe here: SunButter Caramel Cookie Strawberry Pie, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

You can also check out my first recipe for them here: Double SunButter Hi-Hat Blondies.
SunButter Crumble Strawberry Pie 2
(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Strawberry-Rhubarb Creamsicles

There’s a brief moment in between spring and summer where you can take advantage of the rhubarb and strawberry crossover. I usually miss it (those fleeting fruits drive me nuts!), but not this time. In the later summer, though, these are just as amazing with a peach and blueberry combo and some chopped candied ginger in the mix. Depending on the sweetness and ripeness of the fruit, adjust the agave nectar to taste.

Strawberry Rhubarb Creamsicles

Strawberry-Rhubarb Creamsicles

1 1/2 cups (360mL) chopped rhubarb
1 cup (240mL) sliced strawberries
Zest of 1 lemon
Juice of 1 lemon
4 to 5 tablespoons (60mL to 75mL) agave nectar, divided*
1 can (13.5oz) lite coconut milk
1 teaspoon (5mL) vanilla extract

Put the rhubarb, strawberries, lemon zest, and lemon juice in a saucepan. Add 2 tablespoons (30mL) of the agave nectar. Bring to a boil, then reduce to medium-low heat and cook until the fruit is softened and the mixture is thick, about 10 minutes. Add agave nectar to taste. Let cool.

Put the coconut milk, 2 tablespoons (30mL) of the agave nectar, and the vanilla extract in a small bowl. Whisk to combine. Alternate pouring the fruit mixture and coconut milk mixture in the ice pop molds until each one is filled. Add the sticks. Freeze until firm.

Note: If agave nectar isn’t your thing, any liquid sweetener works well here, though will slightly impact the taste.

Skillet Berry Crumble

The crumble topping can be made up for 4 days in advance and stored in the refrigerator, making this dish perfect for a last minute decision for brunch or dessert. This is super simple and adaptable — sometimes I like a splash of dark balsamic in the filling, cardamom instead of cinnamon in the topping, or peaches alongside the berries.

Skillet Berry Crumble

Skillet Berry Crumble

 For the crumble topping:

1 cup sorghum flour
1 cup unrefined cane sugar
1/4 cup tapioca flour
1/4 cup quinoa flour
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
10 tablespoons nondairy buttery spread, cold

For the berry mixture:

10 cups mixed berries, such as blueberries, blackberries, raspberries, sliced strawberries
1/4 cup pure maple syrup
3 tablespoons tapioca flour
Zest from 1 orange

Preheat the oven to 400F. To make the crumble topping, put the sorghum flour, sugar, tapioca flour, quinoa flour, cinnamon, and salt in a bowl. Whisk to combine. Use your fingers to work the buttery spread into the flour mixture, until large clumps form.

Put the berries in an 11 to 12-inch cast iron skillet. Mix with the maple syrup, tapioca flour, and orange zest until well coated. Sprinkle the crumble mixture over the berry mixture. Bake in the centre of the oven until the berries are bubbling and the topping is golden, 30 to 35 minutes.

Let stand at least 25 minutes before serving. Serve warm directly from the skillet.