This quick and easy Blackberry Crisp Tart has an oatmeal crust, a layer of quick blackberry chia jam, and fresh blackberries! It's perfect with vanilla ice cream. This simple recipe is gluten-free, refined sugar-free and vegan.
Preheat the oven to 350ºF. Lightly grease an 8- or 9-inch tart pan with a removable bottom.
Blend 1 cup of blackberries with chia seeds in a blender until the blackberries are all blended and set aside to let it set up for 10 minutes.
Halves the remaining blackberries and toss with the maple syrup and tapioca starch in a medium bowl. Set the blackberries aside while you make the crust.
Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the bottom of the prepared pan. Press the dough evenly down into the pan.
Bake for 8-10 minutes or until a little puffy and beginning to set. Remove from oven and spread the blackberry chia mixture over the top of the baked crust. Arrange the halved blackberries on top of that and sprinkle the remaining crumble evenly over the top of the berries.
Honey can be substituted for the maple syrup if you're not vegan.