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)
  1. preheat oven to 350F
  2. mix berries with sugar, starch,lemon juice and vanilla. Set aside
  3. mix dry ingredients in a bowl
  4. add melted butter and stir until combined
  5. pour half of crumble topping into tart pan or pie plate and press down with your hands
  6. cover with your mixed berries
  7. top with remaining crumble mixture
  8. bake for 35 -45 minutes, until brown and crunchy - try not to burn it like I did :)
  9. serve with ice cream or whipped cream