With a buttery and soft crust, perfectly sweet mixed berry compote, and crunchy oat crumble these mixed berry crumble tarts are the ultimate spring/summer dessert. They are also gluten-free and vegan.
It’s time to switch things up a bit and post a recipe that is not chocolate-related. Although, my chocolate dessert obsession will never subside. However, these mixed berry crumble tarts may be my new favorite dessert.
The shortbread crust is perfectly sweet and oh so buttery without the actual butter. The crust is filled with a slightly tangy but sweet mixed berry compote and topped with a crunchy, caramely oat crumble. Ya drooling yet?
I wanted to make sure this dessert was super easy and quick to make, because I am sure you have been spending more time in the kitchen during quarantine and just want something simple for once. I mean, I know I do.
The crust contains 5 simple ingredients and is quick and easy to make. It includes almond and coconut flour, coconut oil, maple syrup, and lemon zest. The filling contains frozen mixed berries, lemon juice, corn starch, and maple syrup. Lastly, the crumble is a mix of rolled oats, coconut oil, maple syrup, coconut sugar, vanilla, and cinnamon.
It begins with preparing the shortbread crust.
Combine almond and coconut flour. Cut the cold coconut oil into the flour until the mixture resembles wet, coarse sand. Add maple syrup and lemon zest. Combine with your hands until a soft dough forms. Wrap in plastic wrap and refrigerate while preparing the rest.
To a small saucepan, add frozen mixed berries, maple syrup, lemon juice, and corn starch. Stir to combine. Bring mixture to a low simmer and cook for 5-6 minutes until thickened and jam-like. Remove from heat and let cool for 15 minutes.
While jam is cooling, prepare the crumble. To a large mixing bowl combine oats, melted coconut oil, maple syrup, vanilla, coconut sugar, and cinnamon. Stir to combine.
Preheat the oven to 350 degrees. Grease five molds in a muffin tin.
Divide dough into 5 equal portions. Roll into a ball and flatten into a small disc. Place disc on the bottom of the muffin tin mold. Use your fingers to mold the dough into a crust shape (see images above). Do this by pressing down and up the sides to form a pocket for the filling. Spoon 1 heaping tbsp of mixed berry compote into the center. Top with a tbsp of oat crumble.
Bake for 12 minutes until crust is golden brown. Let cool for 10 minutes before slipping out of the muffin tin and transferring to a wire cooling rack.
I recommend topping these bad boys with some vegan vanilla ice cream or coconut whipped cream.
They would also be good with frozen blueberries, raspberries, rhubarb, or other fruits instead of mixed berries.
I have not tried making these with regular all-purpose flour, so I can not speak on the results. However, if you do give that a go let me know how it turns out!
These Mixed Berry Crumble Tarts are…
- Simple, easy, and relatively quick
- Buttery and perfectly sweet
- Vegan and gluten-free
- Healthier than your average tart
- Oh so delicious!
With a buttery and soft crust, perfectly sweet mixed berry compote, and crunchy oat crumble these mixed berry crumble tarts are the ultimate spring/summer dessert. They are also both gluten-free and vegan.
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup soft coconut oil
- ¼ cup maple syrup
- ½ tsp lemon zest
- 1 ½ cups frozen mixed berries
- 1 tbsp maple syrup
- ½ tsp lemon juice
- 1 tsp corn starch
- ¾ cup rolled oats
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
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To a large bowl, combine almond and coconut flour. Cut the coconut oil into the flour until the mixture resembles wet, coarse sand. Add maple syrup and lemon zest. Combine with your hands until a soft dough forms. Wrap in plastic wrap and refrigerate while preparing the rest.
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To a small saucepan, add frozen mixed berries, maple syrup, lemon juice, and corn starch. Stir to combine. Bring mixture to a low simmer and cook for 5-6 minutes until thickened and jam-like. Remove from heat and let cool for 15 minutes.
-
While jam is cooling, prepare the crumble. To a large mixing bowl combine oats, melted coconut oil, maple syrup, coconut sugar, vanilla, and cinnamon. Stir to combine.
-
Preheat the oven to 350 degrees. Grease five molds in a muffin tin.
-
Divide dough into 5 equal portions. Roll into a ball and flatten into a small disc. Place disc on the bottom of the muffin tin mold. Use your fingers to mold the dough into a crust shape (see images above). Do this by pressing down and up the sides to form a pocket for the filling. Spoon 1 heaping tbsp of mixed berry compote into the center. Top with a tbsp of oat crumble.
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Bake for 12 minutes until crust is golden brown. Let cool for 10 minutes before slipping out of the muffin tin and transferring to a wire cooling rack.
