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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:
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
So glad to hear it, Jade! Thanks so much for sharing your experience with me.
No worries! Excited to try your other vegan recipes ☺
Could I use coconut sugar instead of honey/maple syrup? If so how much should I use?
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.
Our guests really enjoyed this recipe! It’s a keeper.
So good to hear! Thanks for letting me know, Ann.
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! =)
So glad to hear that, Avonlea! Thanks for sharing your feedback and changes :)
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?
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 :)
Yes I bought a condensed coconut milk to pour on top and it was delicious!
Mmm that’s a delicious choice!! So glad you enjoyed it, Melissa.
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!!!!
Hi Kelly, I did use oats, as specified in the recipe! Hope you enjoy it – your changes sound delicious! :)
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.
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!
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!
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!
Do you make your own almond flour? It’s just ground up almonds right? I have a vitamix
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.
Hi Rachel,
What is the tapioca strach roll here?
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.