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!
Remember to #bakerita if you try the recipe!
Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)
For the filling
- 1 pint (300 grams or about 2 cups) fresh blueberries
- 1 tablespoon maple syrup or honey
- 2 teaspoons tapioca starch
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.
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.
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