Raspberry-Grape Cake With Crumbs (Flour-free, Nut-free, Vegan)

I really love open pies!

Bright, beautiful, fragrant, can be cooked quickly, and there is always a room for imagination with them.

Today we’re cooking an incredibly unusual open pie with raspberries and grapes.
It seems like a strange combination at first sight…

There is nothing strange in it, actually. It’s even to the contrary!

It’s the most delicious combination! The most delicate combination!

There is no flour and no nuts that could cause allergies in this recipe and it consists of affordable and simple ingredients.

This pie just melts in the mouth.

Such a dessert can be perfectly complemented with a scoop of ice cream or simply served with hot tea.

Ready? Set? Let’s go cooking!

We will need: (1 average pie)

For the base

1 cup (250 ml) of rice flour (I use brown rice flour)

1 cup of oats

4-5 tbsp. of coconut oil

3 large, soft dates

4-5 tbsp. of water

For filling

1. 1/4 cup of dark grapes without pips (1 cup – 250 ml.)

1.5 cups of frozen or fresh raspberries

3.5 tbsp. of brown or white sugar

2.5 tbsp. of tapioca starch or any other starch

For crumbs

1.1 / 4 cups of oats

2 tbsp. of brown or white sugar

1 tbsp. coconut oil

Preheat the oven to 175C / 350F.

Grind the oats.

Add the dates and oil.

Mix with the flour to get a dough.

Distribute it in the mold.

Rinse the grapes and cut them.

Mix with starch, raspberries and sugar.

Mix everything for the crumbs in a blender and grind a little. Cover the pie with it and put in the oven for 30-35 minutes.

It’s done when the crumbs are blushed, and the edges of the pie became slightly darker.

Take it out, cool a little and serve!

Bon appetit!