This healthy vegan, gluten free tart is the perfect summertime dessert! No need to make any complicated pie filling, just whip out your favorite berry preserve and you are halfway there! This tart is berry berry delicious, and I hope you agree! :)
1 3/4 cups gluten free oat flour
1 1/2 cups old-fashioned rolled oats, gluten free if desired
1/2 cup coconut sugar or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cardamom
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
3/4 cup blueberry preserve, or your favorite fruit
Method of preparation:
Preheat the oven to 350 degrees F.
Combine all the ingredients (except for the preserve) in a medium bowl and use your hand to thoroughly combine all of the ingredients.
Press 1 1/2 cups of the crumble into the bottom of an 8-inch spring form pan. Press down using your hands or spray the bottom of a glass with non-stick baking spray and use the bottom to press down the crust.
Bake for 10 minutes until slightly puffed.
Spread the preserve over the top of the crust, leaving about a 1-inch border with no preserve around the edge. Crumble the remaining oat mixture over the top of the preserve.
Bake for 30 to 35 minutes or until the tart is golden brown on top and the preserves are bubbling up the sides.
Allow to cool completely. Run a knife along the edge of the pan to help release the tart where the preserves bubbled over.
Pop the tart out of the springform pan, and dust with powdered sugar! Top with fresh blueberries, ice cream, whipped cream, you name it! Go crazy!