Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oatmeal Crust (GF, Vegan)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe Soo…if you follow me on social media (InstagramTwitterFacebook, if you’re interested!), you might’ve seen me go a little baking-crazy yesterday. It had been a while since I did a crazy weekend of baking, and I took advantage of most of my housemates being gone to make lots of treats to post for you guys!

Baking is my personal form of self-therapy, and spending the whole day baking yesterday just makes me want to do it all over again today! Minus clean-up – that’s no fun.

Let’s talk about the fun stuff now: the baked goods!! The recipe I’m sharing with you first is the last thing I made yesterday, and I adore the way it turned out (don’t worry – all the other recipes are coming soon!). This tart was born out of having waaay too many blueberries in the house. Blueberries in Seattle are like, $3 for 18 oz., so I can never resist buying them at the grocery store!

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

I needed to do something with all those blueberries, so after a little consult with my housemate Olivia about the best route to go, we decided on a blueberry tart, baked until crispy and bubbling, on an oatmeal crust. A little bit of that crust was repurposed as a crumbly topping, with some pecans for good measure and a little extra crunch.

As I started playing with the ingredients list, I realized this recipe would be super easy to make gluten-free and vegan with a little bit of substituting, and I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. You totally can’t tell. The berries provide enough sweetness in conjunction with the little bit of honey, and the crust browned up so nicely! The almond flour/oatmeal combination is perfect, and I can definitely see this becoming a crust I use again.

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

It does brown up pretty quickly, so I recommend tenting with foil after about 15-20 minutes when the tart is just a light golden brown. I probably could’ve tented mine even earlier!

This Blueberry Crisp Tart is super versatile, and would be absolutely delicious with raspberries or blackberries…or a combo of all three! This will most definitely be happening again with some other berries this summer.

Take a little inspiration from me, and go have yourself a de-stress bake fest to make this super simple Blueberry Crisp Tart – you will not regret it! :)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)

Ingredients

    For the filling
  • 1 pint (300 grams or about 2 cups) fresh blueberries
  • 1 tablespoon honey
  • 2 teaspoons tapioca starch
  • For the crust
  • 1 cup (4 oz) almond flour
  • 3/4 cup (2 1/2 oz) old-fashioned oats
  • 1/4 cup (3 oz) honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add blueberries, honey and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
  3. Add the almond flour, oats, honey, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
  4. Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
  5. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
  6. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

Notes

This tart gets better with time and will be just as good on day one as day three thus making it a perfect make-ahead dessert. Also, if you don’t have a tart pan, this recipe would work wonderfully as bar cookies. Bake in an 8×8 pan them slice into small square cookie bars.

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Browned Butter Caramel Pecan Chocolate Chip Blondies from Bakerita.com #recipe

Browned Butter Caramel Pecan Chocolate Chip Blondies

These one-bowl Browned Butter Caramel Pecan Chocolate Chip Blondies are chewy, easy, and totally delicious | from Bakerita.com #recipe When I look at the words in the title of this post, I see so many of my favorite things. All the ingredients in this blondie recipe are some of my absolutely favorite baking ingredients, and it’s wonderful that they all play so nicely together. Browned butter, caramel, pecans, and chocolate chips just must be the best of friends, because they seriously love each other in this recipe, and each element works so nicely with the others to create a RICH, but totally delicious and sinful dessert bar.

These blondies use the same base blondie recipe as these Browned Butter Butterscotch Bars (also awesome), which is easy to make and doesn’t require a whole lot of ingredients. The result is a rich, dark, almost chocolate-y looking base because of how deep and dark the browned butter and dark brown sugar make the bars. The taste is buttery and caramelized and everything that caramel lovers appreciate in a good blondie. They get about as “fudgy” as a blondie can manage to be, and the words dry and crumbly will never ever be associated with these babies. [Read more...]

Salted Rosemary Pecan Brittle from Bakerita.com

Salted Rosemary Pecan Brittle

Salted Rosemary Pecan Brittle from Bakerita.com I’m a little…okay, a lot, behind on the holiday gift train. Seriously. 4 days before Christmas? Most of the parties are already over, but I digress. I may be super duper late with this recipe in blogger-world, but if you’re still needing a Christmas gift, a stocking stuffer, or a wonderfully tasty snack for Santa’s platter, or you know, just to snack on while your wrapping presents, this salted rosemary pecan brittle is amazing.

It is different from the typical peanut brittle. That was the original direction I was going with the recipe, but somehow things got away from me and I ended up with a wonderful version of brittle that I know I’m going to be making over and over again. [Read more...]

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com

Carrot Cake with Pecan Cream Cheese Frosting

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com I’ve been baking a lot since I’ve been better. I’ve got time to make up for since I was sick for so long – I only got so much time at home! I’m already going back to school on Tuesday, so I need to have a ton of posts ready to share with you guys.

I have a ton of amazing posts and recipes lined up that I’m dying to share with you guys, but all in good time. Patience, guys. Patience.

(I’m talking more to myself than all of you…I’ve just been dreaming about some of the things I made recently!)

But currently – I have an amazing carrot cake recipe to share. [Read more...]

Pecan Pie (made with browned butter and NO corn syrup!) | Bakerita.com

Pecan Pie

Oh, pecan pie, my love.

I never tried pecan pie until I first started (really) baking, which was just after my 16th birthday (AKA just a little over three years ago).

I had always found the pie curious, and I’d always wanted to try it, but my family always stuck with the requisite apple and pumpkin for the holidays, and I never really got the chance.

[Read more...]

Browned Butter Pecan Chocolate Chip Cookies | Bakerita.com

Browned Butter Pecan Chocolate Chip Cookies

Oh boy, life has gotten busy. Between tests, homework, studying, sorority stuff, and spending time with my friends, baking and posting has been delayed a bit! However, I’m making up for it by sharing with you one of the best cookies I’ve ever tasted.

Yeah, that sounds sort of cocky to be saying that about my own cookie, but I make things the way I like them for a reason. If my word wasn’t enough, my dad and uncle said the same thing. [Read more...]