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This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it’s the perfect use for your fresh or frozen blueberries! This simple recipe is gluten-free & vegan.
Oh, Blueberry Crisp Tart – you’re a major favorite. I first posted this recipe back in 2014, before I started my senior year of college. It’s received a lot of love over the years! 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.
Recently, 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 barely lasted 24 hours in my fridge, and I don’t suspect it will last much longer in yours. 😉 It’s a must try, for sure.
When I first made this blueberry crisp tart, I had a vision: a luscious blueberry tart, baked until crispy and purple and bubbling, on an oatmeal crust, with a pecan crumble sprinkled on top of the blueberries. Simple perfection!
As I started playing with the ingredients list, I realized this recipe would be super easy to make gluten-free and vegan. 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 it’s a good-for-you treat.
Ingredients needed for this vegan Blueberry Tart!
For the crust, you’ll need:
- Almond Flour: I prefer using blanched almond flour, but almond meal will also work for this recipe
- Old Fashioned Oats: make sure they’re gluten-free certified if that’s important to you or anyone you’re serving to!
- Maple Syrup: honey works as well if you’re not vegan.
- Baking Powder & Salt
- Coconut Oil: use refined for no coconut flavor
- Chopped Pecans: this can be replaced with any other nut you prefer, or left out.
For the filling, you’ll need:
- Blueberries: I always use fresh, but frozen works as well.
- Maple Syrup: honey works as well if you’re not vegan.
- Tapioca Flour: to help thicken! Can be replaced with arrowroot starch or cornstarch.
Putting the whole crust and recipe together only takes about 15 minutes of prep time (10 if you’re quick!) and 40 minutes to bake. The berries provide enough sweetness in conjunction with the little bit of 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 15 to 20 minutes, when the tart is just a light golden brown.
Can I use frozen berries?
You can indeed. Let them thaw a bit and drain off any extra liquid before using.
Can I use a different berry instead?
Absolutely! This Blueberry Crisp Tart is super versatile. It 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.
If you want to *spice it up*
Add between ¼ to ½ of each spice you want to add! Some great options are cinnamon, nutmeg, ginger, or any other favorites. You can also add lemon zest for extra flavor.
Take a little inspiration from me, and go have yourself a de-stress bake fest with 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!
Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)
Ingredients
- For the filling1 pint, 300 grams or about 2 cups fresh blueberries
- 1 tablespoon maple syrup, or honey
- 2 teaspoons tapioca starch
- For the crust1 cup, 96 grams almond flour
- ¾ cup 67 grams old-fashioned oats
- ¼ cup maple syrup, or honey
- 1 teaspoon baking powder
- ½ 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, 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, 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 ½ 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.
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.
- 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.
Did you like the recipe?! Check out these other similar favorites:
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!
Hi Marie! I haven’t tried it, but I’m sure frozen berries would be just fine! Hope you like it. :)
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!
Awesome Marie – I’m so glad that it turned out so well for you!! Thanks for letting us know that your changes worked.
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!
What could you use instead of almond flour?
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!
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!!!
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!
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!
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.
So good to hear that it worked well for all the dietary restrictions and was a hit!! Thanks for commenting, Jo :)
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!
Hi Molly. So glad you liked it! Thanks for commenting :)
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.
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
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!
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 :)
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!
So glad this recipe was a hit, Molly! Good to know those changes work well here, too. Thanks so much for sharing!
If I make this the day before serving it, do I need to keep it in the fridge?
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 :)