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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 blueberries! This simple recipe is gluten-free & vegan.

Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices
Author Rachel Conners

Ingredients

For the filling

  • 1 pint (300 grams or about 2 cups) fresh blueberries
  • 1 tablespoon maple syrup or honey
  • 2 teaspoons tapioca starch

For the crust

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
  6. 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.
  7. Store leftovers in the refrigerator.

Recipe 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. 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.