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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:
Oh I made this. It’s simply delish. Not too sweet and basically an amazing adult dessert. Picked our own blueberries, used maple syrup (cause we are in Canada ) and I ground the oats down to a flour so it wouldn’t make my six year old think it was “healthy”… we all loved it. Thanks. This will be a new staple in my home. Invent some more gluten free dairy free yummies please.
So thrilled it was a hit! Thanks so much for your feedback, Liskula. There are lots of other GF/DF desserts on my site if you take a look!
Honey is a vegan preference, it’s quite healthy
And beneficial to humans. I use local raw honey.
I enjoy honey too! It’s fine to use in place of maple syrup in this recipe.
i love this recipe
Thanks, Jessica
My crust was not enough for a 9″ pan so I put it in 3 mini tarts. I won’t review it since I used a different filling and then burned them. The crust came together so easily, with so few ingredients, and baked into a nice crust. The coconut oil did ooze out and so I’m glad I baked them on a sheet pan. This was a quicker version of a blueberry bakewell tart I usually make but didn’t want the time investment today. Thanks for a tasty recipe and love that you used weight measurements as well. I’ll try again following recipe (probably with frozen berries as berry season is done) and check out your other recipes since I’m a newbe. Again, thanks!
Hi April, thanks for the feedback (though I’m sorry your other filling burned!). I’m glad you loved the crust and hope you find many other recipes you love!
I tired this recipe for my partner’s birthday and it was a great success.
I added cooked apple with vanilla and coconut sugar at the bottom. It was so yummy.
Thanks for this recipe.
Sounds fabulous, Mel! Thanks for the feedback.
I made this for a couples game night! It was extremely delicious and everyone loved it! We topped it with the coconut redi whip; vanilla ice cream would be so good too! Definitely saving this recipe and will make again! Thanks!
Woohoo, so glad it was a hit Aaryn! Thanks for the feedback.
Do you think this freezes well? There are only two people in my house so it’s hard to make big desserts!
Hi Anna, it will definitely freeze well as long as you wrap tightly in an airtight container so it doesn’t get freezer burn :)
So good!!! I will for sure be making this a lot! Easy too!
So glad you’re loving it!!
I just made this recipe. It found it super easy, I had to change a few things. I did not have a lot of Blueberries, but plenty of Strawberries, so in short. Strawberry Blueberry Crisp Tart in muffin cups. It made 18 total muffin tarts. I did put a little cinnamon in the Strawberry Blueberry mixture. I baked for 30 min, instead of 40. Cautious.
I am awaiting the final product but it smells divine.
Thank you for the recipe
Sounds fabulous, Maddie!! I hope you love them :)
This looks so good! Do you use this crust for other recipes?
Hi Suzanne – you absolutely can!