Blueberry Maple Vegan Crumble Tart
Adapted from Kailee Walter's recipe for Wyman's
Equipment
- food processor
Ingredients
- 1 + 3/4 cup rolled oats, ground
- 1/4 cup whole spelt flour
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 3 Tbsp hazelnut oil
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Filling
- 4 cups frozen blueberries
- 1/2 lemon, juiced
- 1 tsp cinnamon
- 1/2 tsp sea salt
Crumble
- 1/2 cup rolled oats, ground
- 1/4 cup almonds, ground
- 2 Tbsp hazelnut oil
- 2 tsp brown sugar
- 1/4 tsp sea salt
Instructions
- Pre-heat oven to 350F
- Combine ground oats, whole spelt flour, brown sugar, cinnamon and nutmeg
- Add maple syrup and hazelnut oil to the flour mixture until a dough forms
- Evenly press the dough into a greased pie pan
- Bake for 20 minutes
- Meanwhile, add all the filling ingredients to a non-stick sauce pan on a medium-low flame. If you don't have a non-stick, lightly grease the bottom of a sauce pan with hazelnut oil.
- Stir occasionally until the frozen blueberries are defrosted and begin to bubble, then turn the heat off and let sit while making the crumble
- Lightly combine the crumble ingredients making sure not to overwork it
- Remove the tart from from over and spread the blueberry filling over it, then sprinkle the crumble on top
- Bake assembled tart for 40 minutes or until the crumble begins to golden
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