So I was like…….what if I took the crumble topping and pressed it into the bottom of the tart pan, then threw the fruit on top and put a load of crumble over it…..and then………..THIS HAPPENED. OH BOY!
I have been seriously looking at purchasing a tart pan with a removable bottom but my good friend loaned me hers while I experiment with tart recipes. She is so wonderfully equipped with baking gear (that I don’t really need). My ever growing “kitchen item” collection would probably benefit from this pan, but I’m going to invest in another shape so we can swapsie.
Last week, I had an epic fail with a tart crust that had a shrinking episode. This week, I was going to make this in a pie dish but why not try it in here? It came out beautifully because I packed the heck out of the crust into the pan.
Any which way you look at it, it was the bomb. Here’s my version of a reversible crumbleberry tart – and yes…….I know I burnt it a little. That’s the way the crumble crumbles.
- 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