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Blueberry Crumble Tart

Prep Time20 minsCook Time35 minsTotal Time55 mins

This blueberry crumble tart is perfect for any time of the day. It's gluten free and plant based. And doesn't take much time to prepare. If you're trying to figure out what to do with all the blueberries you have left from the farmers market, this tart is it!

Blueberry Filling
 2 cups fresh blueberries
 1 tbsp key lime juice or regular lime juice
 ½ cup filtered water
 3 tbsp maple syrup
 1 tbsp kuzu starch
 2 tbsp cold filtered water
Crumb Base and Topping
 1 ½ cups gluten free organic oats
 ½ cup toasted quinoa flour
 5 pitted medjool dates
 1 tsp cardamom or cinnamon (I used cardamom)
 ¼ tsp sea salt
 1 flax seed egg (1 Tablespoon ground flax seeds & 3 Tablespoons of filtered water)
 2 tbsp coconut oil
 2 tbsp filtered water
Making the Filling

First place 2 cups of blueberries, lime juice, 1/2 cup of filtered water and maple syrup in a small pot on low to medium heat.


Heat till boiling and lower to simmer.


Take a small bowl and mix the kuzu starch with the cold filtered water till it's dissoved.


Pour the kuzu starch mixture into the simmering blueberry mixture. Simmer until the blueberry mixture thickens about 5 minutes. Take the pot off the stove and place to the side.

Making the Crumb Base and Topping

Preheat oven to 350 degrees.


In a food processor place the oats, quinoa flour, cardamom, sea salt, dates, coconut oil and flax seed egg in a food processor. Pulse till the mixture is crumbly. Add the two tablespoons of filtered water and pulse till the crumb mixture comes together.

Putting It together.

Lightly brush coconut oil in the tart pan. Take 3/4 of the crumb mixture and press the mixture tightly into the tart pan.


Bake tart crust in a preheated 350 degrees oven for 10 minutes.


Pour the previously prepared blueberry mixture on top of the cooled crust bottom. Sprinkle the remaining crumbles on top.


Bake in a 350 degrees oven for 25 minutes till the top is golden brown.


Cool completely slice and serve.