Step 1

Combine the almond flour, coconut flour, coconut sugar, salt, and nutmeg and cinnamon (if using) in a bowl until thoroughly combined.

Step 2

In another bowl mix together the melted butter, egg and vanilla. (Ensure that the butter is cool to the touch so as to not cook the egg).

Step 3

Combine the wet and dry ingredients together and mix until a soft dough forms and no almond flour is left dry.

Step 4

NOTE: If making the crumble topping, reserve ¼-⅓ cup of the dough and set aside.

Step 5

Press your dough into a pie tin (lightly greased with coconut oil or any oil or butter of choice) and dock it (poke it) with a fork before baking at 350°F for 12-15 minutes as a means of prebaking and setting your crust. Let your crust cool before filling.

Step 6

Fill and bake as directed with your choice of filling.

Step 7

Combine the reserve ¼ - ⅓ cup of pie crust dough with 6-7 tbsp of blanched almond flour, maple syrup and cinnamon powder.

Step 8

Once combined break down into smaller crumbs using your fingertips or two forks. (note that your crumb will be slightly moist and sticky but should crumb easily)

Step 9

Sprinkle the crumb topping over your pie and bake as directed.