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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:
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!
I’m so glad you’re a fan of this recipe, Patty! A cherry version sounds absolutely delicious. Thanks so much for sharing :)
this looks amazing- question though. can you use frozen blueberries?
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.
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!!
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.
Thanks so much for your feedback, C! So glad it worked out, and that you enjoyed it.
This looks phenomenal! Love the ingredients list too; def need to give this one a try!
Thanks so much Alex!
Its like blueberry pie and crisp in one delicious form! I’m all about the blueberries rn!
Thanks for the love Bethany!
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!
Thank you so very much Ushmana! I hope you’ll give it a try :)
This is outrageously good! Will definitely make it again.
Hello! I want to try this recipe but I was wondering if I can replace the almond flour? what do you suggest?
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!
I’ve done half a cup almond flour and half a cup oat flour, and it’s turned out great for me!
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!
I hope you love it, Megan – thanks!
FYI honey isn’t vegan: https://www.vegansociety.com/go-vegan/honey-industry
Hi Laney, I know, that’s why there is a note at the bottom stating to use maple syrup to keep it vegan!