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.

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.

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.

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.

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.

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.

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.
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.

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.

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.

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.

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.

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…

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.
Rachel Conners

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

4.85 from 13 reviews
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.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 slices

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.
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