Reversible Crumbleberry Tart
- For the filling
- 3 cups of mixed berries (I used blackberries, strawberries and blueberries)
- ¼ cup of sugar, honey or maple syrup (for vegan)
- 2 tbls cornstarch or tapioca starch (for gluten free)
- 1 tbls fresh lemon juice
- 1 tsp vanilla extract
- For the Topping & Crust
- 2 cups rolled oats (I used old fashioned)
- ⅔ cup all purpose flour (or almond flour)
- ⅔ cup whole wheat flour (or gluten free flour)
- ¾ cup lightly packed brown sugar (light or dark is fine)
- 1 cup chopped pecans
- 2 tsps ground cinnamon
- 1 tsp kosher salt
- 1 cup (2 sticks unsalted butter, melted)
- preheat oven to 350F
- mix berries with sugar, starch,lemon juice and vanilla. Set aside
- mix dry ingredients in a bowl
- add melted butter and stir until combined
- pour half of crumble topping into tart pan or pie plate and press down with your hands
- cover with your mixed berries
- top with remaining crumble mixture
- bake for 35 -45 minutes, until brown and crunchy - try not to burn it like I did :)
- serve with ice cream or whipped cream
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/06/14/reversible-crumbleberry-tart-2/
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