Triple Berry Maple Crumble Tart (Vegan)

Triple Berry Maple Crumble Tart (Vegan)

Crust:

1 + 3/4 cup (140g) rolled oats, blended

1/4 cup (30g) whole wheat flour

1/4 cup (35g) coconut or brown sugar

1/2 cup maple syrup

3 tbsp coconut oil

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Filling:

4 cups (320g) frozen berries (my absolute favorites are from Wyman’s, a family owned berry farm)

Juice of 1/2 lemon

1 tsp cinnamon

1/2 tsp sea salt

Crumble:

1/2 cup (40g) rolled oats, blended

1/4 cup (28g) almond flour

2 tbsp coconut oil

2 tsp (8g) coconut or brown sugar 

1/4 tsp sea salt

Instructions:

1. Pre-heat oven to 350F

2. Crust:

    -Combine oat flour, whole wheat flour, coconut sugar, cinnamon, nutmeg

    -Add maple and coconut oil to the flour mixture until a dough forms

    -To a greased pie tin, evenly press the tart layer down

    -Bake for 20 minutes

3. While baking the crust, work on step two:

     -Add all the ingredients to a greased or non-stick pan on a medium-low flame.

     -Stir occasionally until the frozen berries are defrosted and begin to bubble, then turn the heat off and let sit while making the crumble

     -Lightly combine the crumble ingredients, being sure not to overwork it

     -Spread the berry filling over the tart layer and sprinkle the crumble overtop

     -Bake assembled tart for 40 minutes or until crumble begins to golden

4. Allow to cool for 20 minutes before slicing (mainly to avoid a hot pie dish!)

Best served warm as is or with a scoop of vanilla bean ice cream!