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Blackberry Crisp Tart (Gluten Free + Vegan)

Berries· Dairy Free· Desserts· Fruit· Gluten Free· Recipe Index· Refined Sugar Free· Vegan

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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.

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.

**August 2018 Update!** This Blackberry Crisp Tart is absolutely delicious and has gotten some major love over the two years since it was originally posted on March 9th, 2016…but I thought it deserved a little makeover with a bit of a recipe update and new photos that show off how gorgeous it is! I added a super quick layer of blackberry chia jam to the recipe that makes such a delicious different and amps up the fresh blackberry flavor even more than before.

Of course, it’s still studded with halved fresh blackberries as well…and all topped with that delicious oatmeal crumble (which doubles as the crust, too!). As usual, I’m leaving the original 2016-era post down below…from when I lived in Seattle :) I miss that place! Sending lots of love, friends. Enjoy the recipe! xoxo

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.

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 the showers are pouring down, the more likely I’m taking the shorter walk. Armed with my green tea or coconut milk matcha latte, I can find new inspiration.

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.

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!

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.

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 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.

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 :)

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.

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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.

Blackberry Crisp Tart (Gluten Free + Vegan)


  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 10 slices 1x
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Description

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.


Scale

Ingredients

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)

Instructions

  1. Preheat the oven to 350ºF. Lightly grease an 8- or 9-inch tart pan with a removable bottom.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Honey can be substituted for the maple syrup if you’re not vegan.

  • Category: Dessert

Keywords: blackberries, oatmeal, tart

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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.
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Comments

  1. Sarah @Whole and Heavenly Oven says

    March 9, 2016 at 4:43 am

    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. ;)

    Reply
  2. Danielle says

    March 9, 2016 at 4:55 am

    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.

    Reply
  3. Gayle @ Pumpkin 'N Spice says

    March 9, 2016 at 5:02 am

    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!

    Reply
  4. Annie says

    March 9, 2016 at 5:42 am

    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!

    Reply
  5. [email protected] says

    March 9, 2016 at 8:45 am

    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!

    Reply
  6. [email protected] says

    March 9, 2016 at 9:22 am

    Rachel this is one GORGEOUS tart and I am so excited for all the fresh fruits now!! I have to make this super soon!!

    Reply
  7. Karen @ Seasonal Cravings says

    March 9, 2016 at 9:28 am

    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!

    Reply
  8. Natalie R says

    March 9, 2016 at 11:26 am

    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..

    Reply
    • Rachel says

      March 9, 2016 at 12:07 pm

      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!

      Reply
      • Natalie R says

        March 9, 2016 at 1:08 pm

        Much easier option! Thank so much :)

        Reply
  9. Ashley says

    March 9, 2016 at 1:51 pm

    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! :)

    Reply
    • Rachel says

      March 9, 2016 at 3:00 pm

      Haha oh I’m always at the coffee shop in my yoga pants ;) thanks, Ashley!

      Reply
  10. Kelly says

    March 9, 2016 at 2:43 pm

    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!

    Reply
    • Rachel says

      March 9, 2016 at 3:01 pm

      That’s a great coffee shop alternative – who can argue with a babysitter?? Thanks, Kelly! :D

      Reply
  11. marcie says

    March 9, 2016 at 2:44 pm

    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!

    Reply
    • Rachel says

      March 9, 2016 at 3:01 pm

      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.

      Reply
  12. Medha (Whisk and Shout) says

    March 9, 2016 at 5:21 pm

    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!

    Reply
  13. Stacey @ The Sugar Coated Cottage says

    March 10, 2016 at 7:06 am

    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.

    Reply
    • Rachel says

      March 10, 2016 at 1:17 pm

      They definitely are! Thanks, Stacey. :)

      Reply
  14. Beth @ bethcakes says

    March 10, 2016 at 7:23 am

    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!!

    Reply
  15. Cyndi - My Kitchen Craze says

    March 11, 2016 at 1:57 am

    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. ;)

    Reply
  16. Claudia | The Brick Kitchen says

    March 15, 2016 at 2:02 am

    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

    Reply
    • Rachel says

      March 15, 2016 at 8:49 am

      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 ;)

      Reply
  17. Sara says

    June 11, 2016 at 1:23 pm

    Hii! Could I replace the tapioca starch with cornstarch?

    Reply
    • Rachel says

      June 12, 2016 at 6:49 pm

      Hi Sara. Definitely! I would use 1 teaspoon instead of 2 in that case. Enjoy!

      Reply
  18. nikita says

    August 29, 2016 at 12:53 am

    Is the almond flour actually defatted almond FLOUR or just finely ground almond?

    Reply
    • Rachel says

      August 29, 2016 at 9:53 am

      I used blanched almond flour, which has the skins removed but is just finely ground flour.

      Reply
  19. Tammy says

    August 29, 2016 at 12:40 pm

    Could this recipe be done with raspberries? Would I need to make any changes?

    Reply
    • Rachel says

      August 29, 2016 at 12:43 pm

      That will be delicious – no changes necessary, just switch out the raspberries for the blackberries. Enjoy!

      Reply
  20. Paige says

    January 10, 2017 at 1:41 pm

    Hi. Could I sub. the almond flour with coconut flour?Thanks!

    Reply
    • Rachel says

      January 11, 2017 at 7:48 am

      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!

      Reply
  21. Laurel says

    June 16, 2017 at 9:13 pm

    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!!!!

    Reply
    • Rachel says

      June 19, 2017 at 8:43 am

      I’m so glad you enjoyed the tart, Laurel!

      Reply
  22. Allie says

    July 13, 2017 at 2:11 pm

    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)?

    Reply
    • Rachel says

      July 13, 2017 at 2:33 pm

      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!

      Reply
      • Allie says

        July 17, 2017 at 8:15 am

        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!

        Reply
  23. Meg says

    September 10, 2018 at 10:21 pm

    If I was to use frozen blackberries what changes would be suggested?

    Reply
    • Rachel says

      September 11, 2018 at 8:26 am

      I would defrost and drain before using so they don’t add too much liquid! Enjoy :)

      Reply

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