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Blueberry Almond Crumb Tart
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Blueberry Almond Crumb Tart [Vegan]

Dairy Free

Vegan

I love that this tart is not only easy to make but it’s delicious and filling! It’s not too sweet, but just sweet enough and is packed with nutty almond flavor and loaded with blueberries.

Ingredients You Need for Blueberry Almond Crumb Tart [Vegan]

For the Base Layer:

2 cups almond flour
2 tablespoons coconut oil
2 tablespoons maple syrup
1/4 cup water
1 tsp almond extract

For the Filling:

3 cups frozen blueberries
2 tablespoons coconut sugar (or white sugar)
3 tablespoons chia seeds
1 teaspoon almond extract

For the Topping:

1/2 cup almond flour
1/2 cup rolled oats
1/4 cup roughly chopped almonds
2 tablespoons coconut oil
3 tablespoons maple syrup
1 teaspoon almond extract

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How to Prepare Blueberry Almond Crumb Tart [Vegan]

Start by making the filling — in a saucepan, combine the blueberries, lemon juice, and coconut sugar. Bring to a boil then reduce to a simmer, cooking for about 7 minutes (it’s ok for it to be “juicy”). Pour into a bowl and add the chia seeds. Place in the fridge to cool.
Pre-heat oven to 350 degrees. In a food processor, combine the base ingredients and blend until a dough forms. Press into a 9 inch tart pan and bake for 15 minutes. Remove and let cool.
In a bowl, combine the topping ingredients until well combined.
Assemble the tart – pour blueberry chia mixture onto the base, and then sprinkle the crumb topping over the blueberries. Bake tart for 20-30 minutes until topping begins turns brown and toasted. Optional – topping the lemon glaze (powdered sugar and lemon juice). Serve warm, room temperature, or cold!

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