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Vegan and GF raspberry crumble tart
5 from 1 vote

Vegan and Gluten Free Raspberry Crumble Tart

Author - Gena Hamshaw
Prep Time: 1 hour
Cook Time: 40 minutes
Yields: 10 -12 slices

Ingredients

*For the Crust*:

  • 1 1/3 cups oat flour
  • 2/3 cups almond flour
  • 2 tablespoons vegan sugar of choice organic sugar, evaporated cane juice, demerara sugar, or coconut sugar are all fine
  • 1 teaspoon flax meal
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil solid or melted will work
  • 2 tablespoons plus more as needed ice water

*For the Filling*:

  • 1/4 cup raspberry preserves (you can use homemade store bought, or you can use my raspberry chia jam
  • 2 1/2 cups raspberries
  • 1 scant tablespoon tapioca starch
  • 1 teaspoon agave or maple syrup

*For the crumble topping*:

  • 1/3 cup almond flour or almonds ground into a rough meal in the food processor
  • 1/2 cup rolled oats
  • 3 tablespoons vegan sugar of choice organic sugar, evaporated cane juice, demerara sugar, or coconut sugar are all fine
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons coconut oil melted

Instructions

  • 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.