Summer crumble tart

When I spotted the recipe for this on Deliciosly Ella I instantly wanted to make it. I love the rustic and home-made look to it. I have ever so slightly changed the quantity to the crumble topping as I found it made too much with the original. This crumble tart would be equally delicious with different fillings such as strawberry, cherry, blackberry etc.  I can't wait to visit a 'pick your own' farm and select all the tasty fruit for the tart myself.

For the base
150g porridge oats
150g plain flour
80g coconut oil
3 tbsp maple syrup
1 tsp vanilla extract

For the fruit layer
4 apples
300g raspberries or strawberries
150g blueberries
2 tsp maple syrup
1 tsp coconut oil
1 tsp cinnamon
1/2 tsp nutmeg

For the crumble
80g oats
130g mixed seeds (sunflower, pumpkin, linseed etc)
2 tbsp maple syrup
1 tbsp coconut oil
pinch of salt

Preheat the oven to 200 degrees (fan oven) and line a tart tin with grease proof paper. In a food processor blend the ingredients for the base until a smooth dough has formed. Roll the dough into a ball and roll it out - big enough to fill your tin. Gently press the pastry down into the tin and cut off any overhanging edges to neaten up the base. Bake for about 15 minutes until it starts to turn golden brown.

While the base cooks, peel and core the apples. Slice each into approx 10 slices. Heat the coconut oil in a frying pan and add in the apple slices. Sprinkle with cinnamon, nutmeg and drizzle with maple syrup, allow them to cook for 6 minutes until the apples are starting to soften. At this point add in all the berries and leave to cook on a gentle heat for another 5 minutes, trying not to stir them too much so that the berried hold some of their shape.


Leave the berries and base to cool for a few minutes while you make the crumble topping. In a food processor, blend all the ingredients for the crumble in a processor and pulse a few times until everything is broken down and mixed, but still a tad chunky. Assemble your tart by spooning the berry and apple mixture evenly onto the base then sprinkle generously with the crumble topping.Finally return the tart to the oven to cook for a further 20 minutes until the crumble has turned a gorgeous shade of golden brown. Leave the tart to cool in the tin for 10-15 minutes before slicing and serving warm. Perfect with some dairy-free coconut ice or custard only a cooler day.

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