Berry Compote Pie

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Berry compote pie Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 6 portions

510 kcal per portion


  • Crust
  • ¾ cup blanched almond flour
  • ½ cup coconut flour
  • ¼ tsp. kosher salt
  • 1 Tbsp. ground cinnamon
  • ¼ cup melted coconut oil
  • ½ cup honey
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ cup melted butter
  • Filling
    • 1 cup blueberries
    • 1 cup blackberries
    • 1 cup strawberries
    • 1 tsp. cinnamon
    • ¼ cup honey


  1. Combine all of the pie crust ingredients.
  2. Grease a pie crust pan with softened butter.
  3. Press mixture into the pan, evenly distributing on all sides.
  4. If the mixture is too soft to hold, place in the refrigerator for a few minutes to harden.
  5. Bake in a preheated 350 degree oven for 15-20 minutes, or until golden in color.
  6. In a sauce pan, combine the filling ingredients.
  7. Warm the ingredients over medium heat.
  8. Cook the filling until thick, 30-35 minutes, stirring often.
  9. Pour the thickened filling into the cooked pie crust.
  10. Allow to cool, then store in the refrigerator.

Tips and tricks

  • Can be served with homemade vanilla ice cream (made from milk).
  • Berries can be substituted as desired; other fruits can also be added.
  • Sweetness can be adjusted as desired by adding more or less of the honey.

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