Blackberry Crisp Tart (GF + Vegan

• Vegan
• Gluten free

• Produce

  • 2 1/2 cups Blackberries, fresh

• Breakfast Foods

  • 3/4 cup Rolled oats, gluten free

• Condiments

  • 5 tbsp Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Tapioca flour
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Almonds

Found on bakerita.com

Ingredients

• 2½ cups fresh blackberries
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• 2 teaspoons tapioca flour
• 1 cup (4 oz) blanched almond flour
• ¾ cup (2½ oz) gluten-free rolled oats
• ¼ cup (3 oz) maple syrup
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 5 tablespoons coconut oil, solid
• 2 tablespoons sliced almonds

Directions

• Preheat the oven to 350ºF.
• Add blackberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blackberries aside while you make the crust.
• Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
• Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9.5-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blackberries over the prepared crust.
• Add the sliced almonds to the remaining crumble and sprinkle evenly over the top of the berries.
• Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing and serving.