Gluten-Free Blackberry Crisp Tart
This quick and easy gluten-free Blackberry Crisp Tart has an oatmeal crust, a layer of quick blackberry chia jam, and fresh blackberries! It’s perfect with vanilla ice cream. This simple recipe is gluten-free, refined sugar-free and vegan.
Meet the blackberry dessert you’ve been looking for: blackberry crisp tart, made with a super easy blackberry chia jam, and piled onto a crispy, tender oatmeal crust. It’s topped with a delicious crumble, made from the same crust dough – it’s seriously fantastic. This recipe is inspired by my always-popular blueberry crisp tart!
This easy tart recipe is a top favorite, and I have a lot of tart recipes that I realllyyy love! It’s all the things you want:
- Easy to make
- Loaded with fresh fruit flavor
- Gluten-free & vegan
- Keeps well in the fridge
- Perfect topped with ice cream
- Can be served warm or cool
I love blackberries, and making delicious blackberry recipes. 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.
With the chia jam, and the soft, sweet blackberries on top, this blackberry tart recipe is one I know you’ll love. Let’s get into how to make it.
How to make oatmeal tart crust:
One of my favorite things about this recipe is 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.
For the ingredients, you’ll need:
- Rolled Oats: be sure to use gluten-free certified oats to ensure you keep the recipe totally gluten-free if necessary!
- Almond Flour
- Maple Syrup: honey or any other liquid sweetener also works
- Baking Powder
- Cinnamon & Salt: for flavor! You can add other spices as well if you’d like.
- Coconut Oil: make sure it’s solid, not melted.
What’s in the blackberry tart filling?
- Fresh Blackberries: you can use frozen also if preferred or more accessible!
- Chia Seeds: these thicken the blackberry chia jam we use for the bottom layer.
- Maple Syrup: for sweetness! You can also use honey or another preferred sweetener.
- Vanilla Extract: I always add a splash of vanilla to my desserts. A little almond extract (about 1/4 teaspoon) would be great in this recipe also if you like the flavor.
- Tapioca Starch: this thickens up our blackberry filling and makes sure it doesn’t get soggy.
To make the filling, you’ll simple blend some of the blackberries with chia seeds and let them gel together while you prepare the crust. They’ll thicken into a delicious blackberry chia jam that we’ll spread on the bottom of the par-baked crust.
Then, toss together the rest of the blackberries with the maple syrup, vanilla extract, and tapioca starch. After spread the jam on the crust, you’ll spread the blackberries evenly over the top. Add the crumble, and bake until golden!
Can I make this tart ahead of time?
Yes, absolutely! This tart actually keeps very well in the fridge for a day or two, especially if you like a slightly softer crust. If you prefer it warm, you can microwave for 15-30 seconds to heat it up.
How to store this tart:
Store any leftovers you may have in the refrigerator in an airtight container, or tightly wrapped, for up to 5 days. You can also freeze the tart for up to 3 months, but make sure you wrap it well so it doesn’t get freezer burn!
More delicious fruit tarts to try…
- Blueberry Crisp Tart with Oatmeal Crust
- No-Bake Chocolate Pomegranate Tart
- Strawberry Chocolate Tart
- No-Bake Chocolate Raspberry Tart
- Vegan Strawberry Lemonade Tart
This quick and easy Blackberry Crisp Tart has an oatmeal crust, a layer of quick blackberry chia jam, and fresh blackberries! It’s perfect with vanilla ice cream. This simple recipe is gluten-free, refined sugar-free and vegan.
For the filling
- 2½ cups fresh blackberries
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 2 teaspoons tapioca flour
For the crust
- Preheat the oven to 350ºF. Lightly grease an 8- or 9-inch tart pan with a removable bottom.
- Blend 1 cup of blackberries with chia seeds in a blender until the blackberries are all blended and set aside to let it set up for 10 minutes.
- Halves the remaining blackberries and toss with the maple syrup and tapioca starch in a medium bowl. Set the blackberries aside while you make the crust.
- Add the almond flour, oats, maple syrup, baking powder, cinnamon, 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 the prepared pan. Press the dough evenly down into the pan.
- Bake for 8-10 minutes or until a little puffy and beginning to set. Remove from oven and spread the blackberry chia mixture over the top of the baked crust. Arrange the halved blackberries on top of that and sprinkle the remaining crumble 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.
- Honey can be substituted for the maple syrup if you’re not vegan.
- Store any leftovers in the refrigerator for up to 5 days.
Keywords: blackberries, oatmeal, tart, vegan, gluten-free