Blueberry Crisp Tart with Oatmeal Crust

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.


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
1 cup (96 grams) almond flour
3/4 cup (67 grams) old-fashioned oats
1/4 cup maple syrup or honey
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons coconut oil solid
2 tablespoons chopped pecans


  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. Visit Blueberry Crisp Tart with Oatmeal Crust @ for full instructions

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