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
Blackberry Crisp Tart (Gluten Free + Vegan)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- 1¼ cup (120g) blanched almond flour
- ¾ cup gluten-free rolled oats
- ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup coconut oil, solid
- 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
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. ;)
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.
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!
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!
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!
Rachel this is one GORGEOUS tart and I am so excited for all the fresh fruits now!! I have to make this super soon!!
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!
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..
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!
Much easier option! Thank so much :)
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! :)
Haha oh I’m always at the coffee shop in my yoga pants ;) thanks, Ashley!
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!
That’s a great coffee shop alternative – who can argue with a babysitter?? Thanks, Kelly! :D
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!
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.
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!
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.
They definitely are! Thanks, Stacey. :)
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!!
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. ;)
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
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 ;)
Hii! Could I replace the tapioca starch with cornstarch?
Hi Sara. Definitely! I would use 1 teaspoon instead of 2 in that case. Enjoy!
Is the almond flour actually defatted almond FLOUR or just finely ground almond?
I used blanched almond flour, which has the skins removed but is just finely ground flour.
Could this recipe be done with raspberries? Would I need to make any changes?
That will be delicious – no changes necessary, just switch out the raspberries for the blackberries. Enjoy!
Hi. Could I sub. the almond flour with coconut flour?Thanks!
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!
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!!!!
I’m so glad you enjoyed the tart, Laurel!
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)?
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!
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!
If I was to use frozen blackberries what changes would be suggested?
I would defrost and drain before using so they don’t add too much liquid! Enjoy :)
Gorgeous indeed! I used a combination of berries —blackberry, blueberry, & strawberry—and I used honey instead of the maple syrup. I live the almond flour crust with the oats which adds another layer of texture. I baked this for a coworker’s birthday who is avoiding dairy currently. I will serve with almond milk ice cream on the side. Looking forward to sharing it with our tram. Thank you for sharing this recipe :)!
So glad you loved it, Mari!! Hope it’s a hit with the coworkers too!
I did not see where it calls for the cinnamon to be used?
Oops you’re right, I’ll fix it now but it’s added along w the other dry ingredients!