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mixed berry crumble tarts

Mixed Berry Crumble Tarts

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.

Course Dessert
Keyword gluten-free, healthy dessert recipe, mixed berry crumble tarts, vegan
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 5 mini tarts
Author Taavi Moore


Shortbread Crust

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup soft coconut oil
  • ¼ cup maple syrup
  • ½ tsp lemon zest

Berry Filling

  • 1 ½ cups frozen mixed berries
  • 1 tbsp maple syrup
  • ½ tsp lemon juice
  • 1 tsp corn starch

Oat Crumble

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Preheat the oven to 350 degrees. Grease five molds in a muffin tin.

  5. 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.

  6. 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.