This quick and easy Blackberry Crisp Tart has an oatmeal crust and fresh blackberries! This recipe is gluten-free, refined sugar-free and vegan.
Since I started working for myself, I’ve started spending a lot of time in coffee shops. Despite that I stopped drinking coffee for the most part late last year, I’ve spent a good portion of each week this past year mooching off of free WiFi and becoming a regular at a few favorite coffee shops on my street.
When I’ve been with myself a little too long, I pull myself out of my flour-covered pajamas and head to the small coffee shop a block down from my apartment, or the Starbucks a half a mile down the road. Let’s be honest, my choice usually depends on how hard it’s raining – the harder it’s raining, the more likely I’m taking the shorter walk. Armed with my green tea or coconut milk green tea latte (respectively), I can find new inspiration.
By far, my most productive hours are while sitting in the company of the fellow self-employed, all of us hunched over our laptops in a weird sort of solitary unity. Some days, I’ll spend hours sitting there with my podcast queue streaming, and when I’m done photo editing, writing, and scheduling, it’s dark and the baristas have all changed shift.
In fact, I’m on one of those stretches as I write this. My green tea latte is almost gone, and I couldn’t tell you how long I’ve been sitting here, just how many items I’ve checked off my to-do list. The final check for the day? To tell you guys about this delicious Blackberry Crisp Tart!
Doesn’t it look delicious? Maybe I’m partial – I love blackberries. They’re one of my favorite fruits to eat and bake with because I can’t get enough of their bright flavor and tartness! When they’re baked, they soften up and sweeten a bit, especially when they’re tossed with a hint of maple syrup and vanilla extract.
The crust doubles as the crust and the crispy crumble topping – who wants to have to make two different doughs? Definitely not me. Because the dough does double duty, this tart can be in the oven in about fifteen minutes or less.
This tart is made with almond flour and rolled oats – be sure to use gluten-free certified oats to ensure you keep the recipe totally gluten-free if necessary! It’s also refined sugar-free, as both the filling and the crust are sweetened with maple syrup, and it’s totally vegan. If you need a dessert to serve to a group of friends with a bunch of dietary restrictions, this one definitely checks all the boxes.
Grab some berries and get baking – I know you’ll love this delicious sweet & fruity tart! Enjoy :)
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Remember to #bakerita if you try the recipe!
- 2½ cups fresh blackberries
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 2 teaspoons tapioca flour
- 1 cup (4 oz) blanched almond flour
- ¾ cup (2½ oz) gluten-free rolled oats
- ¼ cup (3 oz) maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoons coconut oil, solid
- 2 tablespoons sliced almonds
- Preheat the oven to 350ºF.
- Add blackberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blackberries aside while you make the crust.
- Add the almond flour, oats, maple syrup, 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.
- Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9.5-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blackberries over the prepared crust.
- Add the sliced almonds to the remaining crumble and sprinkle evenly over the top of the berries.
- 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 and serving.
Sarah @Whole and Heavenly Oven says
I rest my case that EVERYONE is more productive when they bring their work to a coffee shop! Maybe it’s just the glorious abundance of coffee? LOL.
And whoa, this crisp is completely droolworthy, Rachel! I definitely don’t bake with blackberries enough and I must try this! With my coffee nearby of course. ;)
Danielle says
Sometimes I just have to get out of my house too and coffee shops are definitely a great place to feel more productive! This crisp looks absolutely delicious, love that it’s vegan and gluten free! So perfect for everyone to enjoy.
Gayle @ Pumpkin 'N Spice says
I love working in coffee shops, too! I feel like I get so much more done, because then I’m not distracted by everything else at my house! This tart look so gorgeous, Rachel! It’s making me excited for all of the fresh fruit that will soon be in season!
Annie says
I just CANNOT stay home all the time and work. I just can’t. Sometimes all I need to be jolted back to productivity is a change of scenery! This tart is seriously amazing, I share your love of blackberries so I have got to make this ASAP!
annie@ciaochowbambina says
You know, I’ve never worked in a coffee shop but you’ve made the case for it being a nice change of scenery! Plus – the aroma of fresh coffee all day? I say yes! And I say yes to this gorgeous tart! I love blackberries!
Ami@NaiveCookCooks says
Rachel this is one GORGEOUS tart and I am so excited for all the fresh fruits now!! I have to make this super soon!!
Karen @ Seasonal Cravings says
I am so excited for fresh berries to start arriving at my local market. Can’t wait to try this gluten free crust. I have a hard time with those!
Natalie R says
This looks amazing – can’t wait to try it out! If I don’t have a tart tin, is it possible to make this in a pie tin instead? Just wondering if I need to make a special purchase to get one..
Rachel says
Hi Natalie! You definitely don’t need to make a special purchase. I would actually recommend making them into bars instead of a pie pan – just press the crust into a 8″ or 9″ square baking pan. I’d recommend lining the pan with parchment or foil to pull them out easily. :) Enjoy!
Natalie R says
Much easier option! Thank so much :)
Ashley says
This tart is gorgeous!! And I can never say no to anything with blackberries! I’ve been trying to work at coffee shops more often … largely just to get out of the house and my yoga pants! :)
Rachel says
Haha oh I’m always at the coffee shop in my yoga pants ;) thanks, Ashley!
Kelly says
I used to love working in coffee shops before we had the kiddos too, now I just take the kids along to my moms house if she’s home just so I can get out of the house and she helps to babysit haha :) This tart looks amazing, Rachel! Love all those gorgeous blackberries!
Rachel says
That’s a great coffee shop alternative – who can argue with a babysitter?? Thanks, Kelly! :D
marcie says
I’ve never worked on blog stuff anywhere but at home and I should — there are so many distractions here! And I’m with you — I love blackberries and don’t think most people think to bake with them very much. This tart looks so delicious and I love that crisp topping!
Rachel says
Thanks so much, Marcie! I would go so stir crazy if I always worked at home – I swear I get more done in an hour or two at a coffee shop than I do all day at home, haha.
Medha (Whisk and Shout) says
This tart is stunning and I love that it’s vegan and gluten free! I also love that it has the crisp part (the topping) and the tart part (the base)! Usually desserts only have one or the other, but I say MORE carbs always :) Pinning!
Stacey @ The Sugar Coated Cottage says
Outstanding! I think blackberries are under rated in the berry world but this tart brings them up front. This is a beautiful crisp/tart. Take care.
Rachel says
They definitely are! Thanks, Stacey. :)
Beth @ bethcakes says
This tart is gorgeous, Rachel! I really love that second photo where you can see all the colors. So pretty! And I wish I worked for myself – I would totally spend all my time in coffee shops too!!
Cyndi - My Kitchen Craze says
So I’m totally not the type to sit in a coffee shop and work, but why not? Maybe the change in scenery would do me some good. I wish we had some other coffee shops here in Vegas besides Starbucks. I get so sick of the same coffee all the time. This tart looks amazing. I love blackberries too and I can not wait to make this! Gorgeous photos as always too. ;)
Claudia | The Brick Kitchen says
So crazy – I love going to cafes to work, but here in Melbourne (well, in Australia & NZ in general), we don’t know them as coffee- shops – it is the local cafe. Food is always a big part of it, and the coffee scene is huge – I don’t think anyone would sell a coconut green tea latte (I don’t even know how that works hahaha!) but it is all about microroasteries, different blends and the quality of your espresso, or, if you are REALLY into it, it is about the cold drip coffee vs specialty filter coffee etc etc. Seriously, we are all like slaves to good coffee over here!! This tart looks like it would be perfect with any type of coffee – love all the berries going on and how it is actually way more healthy than most desserts out there. <3
Rachel says
My sister and I always talk about all the gorgeous cafes over in Australia that we see on Instagram! You guys have it good over there :) all the cafes look so beautiful, and I always wish the ones over here had better food. Looks like I need to come visit and go on a cafe tour ;)
Sara says
Hii! Could I replace the tapioca starch with cornstarch?
Rachel says
Hi Sara. Definitely! I would use 1 teaspoon instead of 2 in that case. Enjoy!
nikita says
Is the almond flour actually defatted almond FLOUR or just finely ground almond?
Rachel says
I used blanched almond flour, which has the skins removed but is just finely ground flour.
Tammy says
Could this recipe be done with raspberries? Would I need to make any changes?
Rachel says
That will be delicious – no changes necessary, just switch out the raspberries for the blackberries. Enjoy!
Paige says
Hi. Could I sub. the almond flour with coconut flour?Thanks!
Rachel says
Hi Paige – I wouldn’t recommend it. Coconut flour is much more absorbent than other flours and it doesn’t substitute well in most cases. I’d recommend using coconut flour only in recipes that specifically call for it. Hope this helps!
Laurel says
Big, beautiful blackberries came in my CSA box this week, so I found this recipe on Pinterest. I made it using the fresh blackberries today. The recipe was easy to follow and it tastes heavenly!!!!
Rachel says
I’m so glad you enjoyed the tart, Laurel!
Allie says
Is it essential the coconut oil is solid? The coconut oil I have on hand is liquid at room temperature. Could a vegan margarine be used as a substitute (assuming the solid aspect of the fat is what is required)?
Rachel says
Hi Allie! The crust just might get a little oily if you use it melted – I’d suggest putting it into the fridge for about 10 minutes and it should firm up enough to use here. Enjoy!
Allie says
Thanks! I used your suggestion and a previous one for how to modify to make in a glass baking dish, and it turned out great!