This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it’s the perfect use for your fresh blueberries! This simple recipe is gluten-free & vegan.
***2017 Update*** Oh, Blueberry Crisp Tart – you’re a major favorite. Since I first posted this recipe back in 2014, before I started my senior year of college, it’s been very well loved. I get pretty regular feedback on this tart, and I always want to reshare it, but the old photos did NOT do this incredible tart justice.
I took the opportunity of having too many blueberries in the fridge to remake this old favorite and make it look a little prettier :) it got devoured in about 24 hours in my fridge, and I don’t suspect it will last much longer in yours 😉 it’s a must try, for sure. I left the original post below (for nostalgia’s sake), but the recipe is true to the original. Enjoy!
Soo…if you follow me on social media (Instagram – Twitter – Facebook, 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!
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 a part I’d always be willing to skip.
Let’s talk about the fun stuff though: 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. This tart was born out of necessity: I had waaay too many blueberries in the house and needed them to be used before they went bad. Blueberries in Seattle are so cheap, like, $3 for 18 oz., so I can never resist buying them at the grocery store!
I needed to do something with all those blueberries though, 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 or maple syrup, 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.
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! :)
Got more blueberries?! Here’s a few ideas for how to use them…
- If you’re a granola fiend, try out this Blueberry Almond Butter Grain-Free Granola.
- You’ll be super impressed with the taste and texture of this vegan No Bake Layered Blueberry Cheesecake.
- This Blueberry Muffin Oatmeal will have you hopping out of bed in the morning!
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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 maple syrup or honey
- 2 teaspoons tapioca starch
For the crust
- 1 cup (96 grams) almond flour
- 3/4 cup (67 grams) old-fashioned oats
- 1/4 cup maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons coconut oil solid
- 2 tablespoons chopped pecans
Instructions
- Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
- Add blueberries, honey or maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
- Add the almond flour, oats, honey or 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 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. 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.
- Add the chopped pecans 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 into wedges and serving.
- Store leftovers in the refrigerator.
Recipe 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 then slice into small square cookie bars.
Use maple syrup to keep this recipe vegan, since honey is not vegan.
Did you like the recipe?! Check out these other similar favorites:
Toasted Coconut Blueberry Banana Bread (Gluten-Free)
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Chocolate Berry Tart (Paleo, Vegan, Gluten Free + Refined Sugar Free)
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Dark Chocolate, Coconut, & Macadamia Nut Tart (Paleo, Vegan + Gluten Free)
Consuelo - Honey & Figs says
Oh my wow, Rachel – this tart looks beautiful! Not in a million of years would I rell it is healthy!!
Rachel Conners says
Thanks so much Consuelo! :)
Rachelle says
Can’t wait to try it! It looks delicious! How much coconut sugar and cinnamon? I didn’t see it in the ingredients list, but only to add these in on the instructions. Did I miss it? Thanks for sharing the recipe!!!
Rachel Conners says
Hi Rachelle, whoops – my mistake! I was originally going to use coconut sugar, but ended up switching it to honey instead. My mistake for not catching that, it’s all fixed now. Let me know how it goes if you try it! :)
Stephanie @ Girl Versus Dough says
So much crumbly goodness! This is one of those times I really wish I had magical powers that would allow me to grab a slice of this through the screen.
Can’t wait to see all the other yummies you made!
Julie @ Julie's Eats & Treats says
Whoa! This was totally the way to go to use up all those amazing blueberries! It looks delicious. Awesome shots!
Lindsey @ American Heritage Cooking says
I bake for stress relief too, so I totally understand your spree! And this blueberry tart looks perfect! I love anything with a crisp topping! Pinned!
Shobelyn says
This looks super delicious and moist. And I am surpriced and excited that there is no egg and butter on the crust.Thanks.
Alanna says
What a handsome tart! I love that ingredient list; I bet those flavors are heavenly together. Thank you for sharing!
Beth @ bethcakes says
I was totally dying at all of the things you made over the weekend! Loved seeing the sneak peaks on insta. This blueberry tart looks beyond amazing, and especially that crust! :)
Amallia @DesireToEat says
OMG, amazing blueberry tart. One piece for me please.
Ann Maree says
Looks great can’t wait to try. What can I use instead of tapioca starch?
Rachel Conners says
Cornstarch will do the trick! :)
Shikha @ Shikha la mode says
oooo love those nuts in the dough – so good. How are blueberries so cheap for you?!! I feel like I spend so much on berries in San Francisco?!
Rachel Conners says
I don’t know how they’re so cheap, but when I saw that price I had to get them! Wish you had them so cheaply as well…they definitely get expensive!
Taylor @ Food Faith Fitness says
This is SO GORG girlfriend. My tastebuds wanna eat it, and then my eyeballs say NO, it’s too pretty.
My tastebuds usually win, thank goodness! Pinned!
Mir says
This is beyond gorgeous! And I can never resist crumbs. Love every part of this!
Connie @ Sprig and Flours says
This stole my heart! What a gorgeous creation!
sarah says
Hello!
Would the flavor of the tart change a lot if I used king Arthur gluten free flour instead of almond flour? I’ve never used almond flour before (although I’d like to try it) so I’m not sure how much it contributes to the flavor. Thank you! Making this for my yoga mamas on Sunday! :)
Rachel Conners says
Hi Sarah! I’ve actually never worked with King Arthur GF Flour, so I’m not sure how it compares to almond flour. I think the recipe should still work, but the texture and flavor will probably be a little bit different. IF you try it, I’d love to hear how it turns out! :) Thanks for coming by Bakerita!
Amy | Club Narwhal says
Rachel, this gorgeous tart is a thing of beauty! I adore blueberries in every way and love that you made it GF and vegan. This is the perfect way to use blueberries :)
Olivia - Primavera Kitchen says
This. is. INSANE! This is ridiculous in the best use of the word possible. Really!!! Love gluten-free desserts and to top it off, your photography is so on point! I just want to dig right in to this slice!
Medha @ Whisk & Shout says
The presentation and photography here are perfect! Love the idea of a crisp + a tart and YAY it’s vegan!
PassTheKnife says
This looks so delicious, I love the healthier crust.. I will definitely try this out!
Nora (A Clean Bake) says
This tart looks like something I would love to devour! Having too many blueberries is a really great problem to have :) I wonder if it would be possible to do this will all almond flour? Or would it not hold together without the oat flour, do you think?
Rachel Conners says
Hi Nora! You can definitely just use all almond flour, you may just need to increase the amount by 1/4-1/2 cup. The mixture should be just holding together, not too wet or too dry. It’s pretty forgiving! Hope you enjoy it :)
RunnerGirl says
I made this today & it’s fantastic! I baked it in an 8×8 pan. I added lemon zest to the blueberries & I used organic Grade B maple syrup instead of honey.
Thanks for a wonderful recipe!
Rachel Conners says
Woohoo! So glad it worked out for you :) thanks for letting us know about the changes you made!
RunnerGirl says
The only thing I noticed – and it may be because I subbed maple syrup & used Trader Joe’s gluten free oats, which don’t seem as thick as old fashioned oats- is that my crust mixture wasn’t crumble at all, it just mixed up into a very thick dough. It was fine & tasted great, so I’m going to make it again the same way! Even my 14 year old son, who dislikes blueberries, devoured it!
ICE says
Thank you for published because I have been learn a lot of knowledge.
Stephanie says
Awesome recipe! I’m always looking for a simple dairy free and gluten free tart recipe, and this fits the bill perfectly!
Tash says
Wowwweeee, that looks beautiful!! It looks pretty healthy too ;) I would totally polish off a slice (or three) for breakfast!
Pinned!! I cannot let this recipe slide…
Thanks for sharing the fab photos! :)
Tash x
Taylor says
Wow I love this recipe so much. I’ve already made it twice in less than a week! I added 1/2 tsp of ground ginger and ground cinnamon each to the blueberries and it was divine. My family and friends gobbled it right up. I also love how healthy this is, I don’t feel bad at all nibbling on it for breakfast the next morning. :) Thanks so much for sharing!
Rachel Conners says
Sounds delicious! Thanks for your tips, Taylor – and yes, it’s the perfect breakfast treat :) so glad you like the recipe!
RunnerGirl says
Loved it so much I’m making it again! Not often I make the same recipe a week later :-)
Rachel Conners says
Awesome!! So glad that you love them :)
Cecilia says
This looks great! Do you have any suggestions for a different sweetener? I don’t eat honey, and I’m hesitant to experiment on my own. Thanks!
Rachel Conners says
Hi Cecilia, I like to use maple syrup instead of honey. Hope you like it!
Elsie says
I used agave
Rachel says
Hope you enjoyed the tart with agave, Elise!
Christine T says
Hi!
I would love to make this for a picnic with the in-laws on Saturday, but I’ve never baked with Almond Flour or Coconut Oil. If I make this with AP wheat flour and butter, would I use the same amounts? I know it won’t be GF, and of course the fat is less healthy, but I don’t want to experiment now (did I mention it’s for the in-laws?). Thanks!
Rachel Conners says
Hi Christine! I’ve never tried this recipe with normal AP wheat flour. The butter would definitely sub pretty easily for the coconut oil, but I can’t guarantee how it will turn out with flour. Sorry!
Kerry Smithwick says
Just found your website thru Pinterest and I’m definitely making this blueberry tart – love blueberries and love a crumble topping. This is a great basic recipe and I can see it making many beautiful fruit tarts…Thanks!
Rachel Conners says
It really is so adaptable – any fruit in there would be great! Hope you love the tart!
PJ says
Just want to verify one thing…the recipe calls for 1 cup (4 oz.) of almond flour. I assume the 4 oz should be a WEIGHT measurement, right, since a cup equals 8 ounces wet / dry measurement???
Rachel Conners says
Hi PJ – you are correct! 4 oz. is how much 1 cup of almond flour should weigh out to be when measured correctly. 8 oz equalling one cup is true of water, but for dry ingredients and other liquids, the weight of 1 cup can vary drastically. Hope this helps!
PJ says
It does help, Rachel! I will use my handy-dandy food scale rather than my measuring cup to be 100% accurate! :)
Rachel Conners says
Good luck – hope you like the crisp! :)
Marie says
I’m excited to try this recipe. Was planning on making it this weekend but I couldn’t find fresh blue berries today! Would this also work with frozen blue berries? Thanks!
Rachel Conners says
Hi Marie! I haven’t tried it, but I’m sure frozen berries would be just fine! Hope you like it. :)
Marie says
I made it with frozen blueberries (since I didn’t have fresh) and I also used maple syrup instead of honey becuase that’s what I had on hand and it came out soooo yummy! I can’t wait to make all you other tart recipes!
Rachel Conners says
Awesome Marie – I’m so glad that it turned out so well for you!! Thanks for letting us know that your changes worked.
Marie says
Hi again, I made this tart a few times now – its so easy and super delicious. Just curious – the 3rd picture down from the top – what did you put on the tart? Looks like some kind of cream. Is it something vegan? Thanks!
Stephanie says
What could you use instead of almond flour?
Rachel Conners says
Hi Stephanie, any type of nut flour would work, or you could sub in another GF flour. Oat flour is another favorite of mine that would work well here. Enjoy!
Jenn H says
Made this for my hubby the other night and it is UNBELIEVABLE!!! I will be making this over and over again since my husband went nuts over it. I LOVE that it is made with healthier ingredients but still tastes decadent and delicious. I just sent it to a friend who’s son needs to eat gluten free – I know they will love it, too! THANK YOU!!!
Rachel Conners says
I’m so glad you enjoyed the recipe, Jenn! This comment is such a compliment, and I’m thrilled it turned out well for you. Thanks for commenting!
Sanne says
This just sounds (and looks!) perfect for an upcoming high tea! Not too much ingrediënts, not too hard to make, and delicious I think. With some of my absolute favorite ingrediënts: blueberries & oatmeal!
Pinned, of course :). Yum!
Jo says
I made this for dessert as we had guests for dinner that were vegan, and my daughter is following a dairy-free diet so this tart fit in with everyone’s dietary requirements. It is delicious!!! I WILL be making this again.
Rachel says
So good to hear that it worked well for all the dietary restrictions and was a hit!! Thanks for commenting, Jo :)
Molly says
Just made this dessert tonight :) It was so delicious!!! I served it with some almond milk ice cream and it was absolutely divine :) I will definitely be making this again, thank you!
Rachel says
Hi Molly. So glad you liked it! Thanks for commenting :)
Alyssa says
Hello Rachel!
Just made this yesterday, and didn’t pay attention to the “solid” qualification of the coconut oil until I was already halfway through. I immediately panicked, because although I’m from California, I’m currently living in Costa Rica…where my coconut oil is liquid. All. the. time. However, I added about 1/3 cup oats, and it seemed to balance out! I also had to substitute all-purpose flour for tapioca, because tapioca is no where to be found down here. Woohoo.
So, to any who might be living in a tropical environment where having “solid” coconut oil is pretty much impossible, there is still a way! (or you might just have the foresight to stick it in the fridge an hour or two before) :)
Thanks Rachel! It was a hit, and I can’t wait to make it again.
Rachel says
Hi Alyssa! I’m so glad you were able to salvage the tart. I was making a version of this today and wondered if it would make a difference if I used melted coconut oil. Might need to test that out soon! Also – I’m coming down to Costa Rica in a few weeks! Can’t wait :D
Melissa says
Would it be possible to make this with frozen berries, or would it be too soggy?
(fresh berry prices are astronomical for us this time of year)
Thanks!
Rachel says
Hi Melissa, I haven’t tried this recipe with frozen berries but I *think* it would work, the crust may not be as crisp though. I wouldn’t thaw the berries before using. Let me know how it turns out if you give it a try! Enjoy :)
Molly says
I just made this with whole wheat flour, frozen berries, and cornstarch and it is delicious! My 4 year old and 2 year old love it too. I don’t need to be GF but I saw an extremely similar version of this made with sugar and a lot of it and wanted to find something not so sweet and this was perfect. It was a little tricky mixing the honey with the frozen berries because they cooled down the honey and made it harder to spread out but it was hardly a big deal. Thanks so much for this truly guilt free recipe!
Rachel says
So glad this recipe was a hit, Molly! Good to know those changes work well here, too. Thanks so much for sharing!
Annie says
If I make this the day before serving it, do I need to keep it in the fridge?
Rachel says
Hi Annie. I would recommend keeping it in the fridge, but it isn’t necessary. It will still be good if you keep it at room temp overnight! Enjoy :)
Jade Bowler says
This came out so amazingly! Although it took me a bit of work to convert the ingredient to grams, it was so worth it and I LOVED the crumbly texture paired with the beautiful summer berries. Wow, what a creation! Even my difficult to win over non-vegan family loved it and it was finished the day it was made. Off to make it again! Thank you! Jade x
Rachel says
So glad to hear it, Jade! Thanks so much for sharing your experience with me.
Jade Bowler says
No worries! Excited to try your other vegan recipes ☺
Jessica says
Could I use coconut sugar instead of honey/maple syrup? If so how much should I use?
Rachel says
Hi Jessica. In the filling it wouldn’t be a problem and can be subbed 1:1, but in the crust, the honey/maple syrup helps hold the crust together – I’m pretty sure it would be too crumbly without that to help bind it. I would recommend sticking to the honey or maple syrup for best results.
ann wink says
Our guests really enjoyed this recipe! It’s a keeper.
Rachel says
So good to hear! Thanks for letting me know, Ann.
Avonlea says
Thank you for this recipe! It was incredible! I served it with vanilla ice cream. It was a huge hit, some going back for seconds. I used cornstarch instead of tapioca starch, used 2 T of coconut oil & 3 T of cinnamon flavored earth balance & doubled the amount of pecans. Delicious! =)
Rachel says
So glad to hear that, Avonlea! Thanks for sharing your feedback and changes :)
Melissa says
Just about to prepare this for a 4th of July gathering and I’m going to add raspberries. What cream did you use to pour over it before serving?
Rachel says
Sounds delicious! The cream I used was a coconut cream sauce, unfortunately, it was so long ago that I don’t have the recipe! Coconut whipped cream would be similar and delicious, though :)
Melissa says
Yes I bought a condensed coconut milk to pour on top and it was delicious!
Rachel says
Mmm that’s a delicious choice!! So glad you enjoyed it, Melissa.
Kelly says
Hi! I love this recipe, mine is in the oven as I type! . Did you use oats or oat flour?? Wondering because your crust looks more ground and mine you definitely see the oats. I had to make a little extra crust I could barely cover the 8×8. (Another reason I’m wondering about flour?) . I also didn’t have quite as many blue berries so I used half fresh and half frozen. I added lemon zest to the berries and cinnamon to the crust!! Can’t wait for it to be done!
Thanks for the great gf recipe!!
Very approachable, clean and smelling delicious so far!!!!
Rachel says
Hi Kelly, I did use oats, as specified in the recipe! Hope you enjoy it – your changes sound delicious! :)
Donnette says
Hi. Just saw this recipe on pinterest and wondering if I could replace the almond flour with coconut flour and add extra oats, instead of nuts for the crisp topping? Thanks.
Rachel says
Hi Donnette. Unfortunately, coconut flour is it’s own beast and doesn’t substitute well for other flours because it’s so highly absorbent. I’d recommend sticking with almond flour or another nut flour here. As for the nuts, you can just leave them out – no need to substitute with extra oats. Hope this helps!
Charlie says
This is unbelievably delicious! And easy! My new favorite dessert that I plan to make on a regular basis. I threw in some chopped mango because I had one that needed to be used. And I didn’t have almond flour so I finished a tiny bit of oat flour I had, plus some chickpea flour, some teff flour, and some spelt flour, so I think this recipe is pretty forgiving. :)
I used a little less maple syrup in the crust than it called for and it was still plenty sweet enough for me. Will try reducing even more next time but don’t want to lose the wonderful consistency. And you are correct about it possibly being even better after sitting a couple days. I just finished the leftovers and they were divine! Thanks for the fabulous recipe!
Rachel says
So happy to hear it turned out so well, Charlie – it’s definitely an adaptable recipe! It makes me smile to hear about your recipe success. The mango sounds like a fabulous addition!
Lacey says
Do you make your own almond flour? It’s just ground up almonds right? I have a vitamix
Rachel says
Hi Lacey – I don’t make my own because I find it more consistent to purchase it, but you can! Just be sure not to over process it in the Vitamix or it will turn into almond butter.
nurit says
Hi Rachel,
What is the tapioca strach roll here?
Rachel says
Hi Nurit, it helps the blueberries thicken instead of getting too runny. You could probably do without it, but the blueberries might bleed a bit.
Patty says
Have been making this for about two years now- it’s so ridiculously good. Just made one yesterday which is near gone. My next one I’ll be making with cherries though I can only find frozen ones. So I will thaw them and see how that turns out. Thank you for a really superb recipe!
Rachel says
I’m so glad you’re a fan of this recipe, Patty! A cherry version sounds absolutely delicious. Thanks so much for sharing :)
joanne says
this looks amazing- question though. can you use frozen blueberries?
Rachel says
Hi Joanne – yes that should be fine! The filling may just be a bit more jammy/liquid-y because of the extra water from the frozen blueberries.
Joanne says
Thank you!
I read that rinsing and drying frozen berries will get pretty good results- I don’t want to wait until fresh are available to make this- it looks so good we need to make now!!
C Monahan says
Made a double batch of this as a bar cookie in a 9×13 pan using strawberries and rhubarb instead of blueberries. Nice and sweet-tart. My coconut oil was not completely solid, so my ‘dough’ was sticky and would not spread in as thin a layer on the bottom of the pan as I wanted. So, I ended up with only a little left to put on top. I extended it by mixing in an extra half cup of oats and some chopped walnuts (because that’s what I had), and it worked out fine. It is not really a cookie consistency, as it is pretty fragile and crumbly, but it tastes wonderful.
Rachel says
Thanks so much for your feedback, C! So glad it worked out, and that you enjoyed it.
Alex says
This looks phenomenal! Love the ingredients list too; def need to give this one a try!
Rachel says
Thanks so much Alex!
Bethany @ Athletic Avocado says
Its like blueberry pie and crisp in one delicious form! I’m all about the blueberries rn!
Rachel says
Thanks for the love Bethany!
Ushmana says
I am in love with just how gorgeous the tart looks. Wait till I sink my sweet tooth into this when I try this myself at home! Who would believe that this is healthy!
Thank you for sharing!
Rachel says
Thank you so very much Ushmana! I hope you’ll give it a try :)
Chessie says
This is outrageously good! Will definitely make it again.
Trini says
Hello! I want to try this recipe but I was wondering if I can replace the almond flour? what do you suggest?
Rachel says
Hi Trini, almond flour really is the best choice here. Another nut flour would also work, or possibly oat flour. I’ve only tried as written though!
Laura says
I’ve done half a cup almond flour and half a cup oat flour, and it’s turned out great for me!
Megan says
I’m a big fan of tarts. Fresh fruit with the tart is the perfect combination. I definitely want to add this to my list of recipes to try. Thank you!
Rachel says
I hope you love it, Megan – thanks!
laney buckingham says
FYI honey isn’t vegan: https://www.vegansociety.com/go-vegan/honey-industry
Rachel says
Hi Laney, I know, that’s why there is a note at the bottom stating to use maple syrup to keep it vegan!