Mixed Berry Crumb Tart


This is a remake of an old favorite I used to bake for breakfasts and dessert before I knew that gluten and dairy were an issue for me. This time around though, I aimed high wanting to make it grain free, vegan and refined sugar free. A tall order, but it worked out and it was delicious!


Mixed Berry Crumb Tart

Preheat the oven 350 degrees and prepare a 9″ tart pan or pie pan with oil

For The Crust & Crumble:

1/2 Cup of Walnuts, finely chopped (or almonds or macadamia)

4 Tablespoons of Raw Pumpkin Seeds, finely chopped

2 Cups of Cassava Flour

1/2 Cup of Pure Maple Sugar

8 oz of Miyoko’s Vegan Cultured Butter, cold

For The Filling:

4 Cups of Frozen Mixed Berries (I used raspberries, blueberries, and blackberries)

1/2  Cup of Pure Maple Sugar

1 1/2 Tablespoons of Arrowroot

Allow the berries to thaw for 30 minutes, then toss with the sugar and arrowroot and set aside.

Whisk the nuts, seeds, flour, and sugar together in a medium bowl. Cube the butter and cut into the flour mixture until it resembles pea sized crumbs. With your fingers, evenly press half of the flour mixture into the bottom and sides of the tart or pie plate. Spoon the fruit filling into the pan (some of the sugar and arrowroot may be in the bottom of the bowl, if this happens, simply sprinkle it over the top of the fruit in the pan). Sprinkle the remaining flour mixture evenly over the berry mixture.

If you’re using a tart pan with a removable bottom, place the pan on a cookie sheet to catch butter and fruit drips. Bake (I use convection, so if you are using an conventional oven, time may vary a bit and take longer) at 350 degrees for 1 hour.

Cool completely before removing from the tart pan. Or, if you’re using a pie plate, you can also serve it warm. The addition of a scoop of dairy free vanilla ice cream would make it extra special!


2 Comments on “Mixed Berry Crumb Tart

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