2tablespoonsvegan sugar of choiceorganic sugar, evaporated cane juice, demerara sugar, or coconut sugar are all fine
1/4cupcoconut oilsolid or melted will work
2tablespoonsplus more as needed ice water
*For the Filling*:
1/4cupraspberry preserves (you can use homemadestore bought, or you can use my raspberry chia jam
1scant tablespoon tapioca starch
1teaspoonagave or maple syrup
*For the crumble topping*:
1/3cupalmond flour or almondsground into a rough meal in the food processor
3tablespoonsvegan sugar of choiceorganic sugar, evaporated cane juice, demerara sugar, or coconut sugar are all fine
First, prepare the crust. Oil an 8 or 9 inch tart pan with coconut oil, and line the bottom of the tart pan with a circular piece of parchment paper.
Combine the oat flour, almond flour, sugar, flax meal, and salt in the bowl of a food processor fitted with the S blade. Pulse a few times. Add the coconut oil and pulse quickly, until the mixture is just starting to look crumbly. Keep pulsing and add the two tablespoons of ice water slowly; as soon as the mixture holds together well when you squeeze a small amount in your hand, it's done (you may not need much water).
Transfer the crust mixture to your lined and oiled tart pan. Press the crust into the bottom and sides as evenly as possible, using the heel of your palm around the edges. When it looks smooth and all of the area is covered, transfer the tart pan to the fridge and chill the crust for 30-60 minutes.
Preheat the oven to 350F. Toss the raspberries with the tapioca starch and agave/maple syrup. Remove the tart from the fridge, and spread the preserves over the bottom. Place the fresh raspberries on top.
To make the crumble topping, place all ingredients into your food processor and pulse until the mixture is forming nice big crumbs. Distribute the crumble topping over the raspberries.
Bake the crumble tart for 35-40 minutes, or until the crust and topping are turning light brown. Serve (garnished with raw whipped cream, if you like!). Leftovers will keep, covered, for up to 4 days.