Vegan Apple & Berry Crumble Tart

This may just be the perfect morning tea, afternoon tea, dessert or f*** let’s face it—i’d eat this for breakfast any day!

The perfect spelt and maple base with a spiced apple and berry filling and finally a crumble topping that’ll change your perspective on any ordinary crumble. This uses sunflower and pumpkin seeds with rolled oats and coconut oil roughly blitzed up to create a seriously divine finishing layer. I served mine with some coconut yoghurt and leftover oozing berry ‘juice’ and well, safe to say this may be the best crumble i’ve eaten!

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Winter is slowing coming to an end here with Spring on it’s way so naturally this calls for an early celebration—crumble style. Spring time has always meant delicious seasonal fruit and an appetite for something other than, well chocolate. Not only does this tart taste refreshing but it looks it too! It’s ideal to serve when your friends are over for a cup of coffee or to complete a dinner party where some people may have allergies. This is free of dairy, gluten (depending if you use GF oats) and is free of refined sugars and nuts. What’s not to love?

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(Note that this is NOT an original recipe. This is from the wonderful @deliciouslyella)


For The Base: 

  • 150g of oats
  • 150g of buckwheat flour
  • 80g of coconut oil
  • 40ml of water
  • 3 tablespoons of maple syrup
  • 1 teaspoon of vanilla powder

For The Apple & Berry Layer:

  • 4 apples
  • 300g of raspberries
  • 150g of blueberries
  • 2 teaspoons of maple syrup
  • 1 teaspoon of coconut oil
  • 1 teaspoon of cinnamon

For The Crumble:

  • 100g of oats
  • 100g of sunflower seeds
  • 50g of pumpkin seeds
  • 2 tablespoons of maple syrup
  • 1 tablespoon of coconut oil
  • A pinch of salt


  • Preheat the oven to 200 degrees celsius (fan bake) and grease your tart tin with coconut oil, ready for the pastry (I used 22cm diameter tin). In a food processor, blend all the ingredients for the base until a smooth dough forms. Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin. Peel off the top layer of greaseproof paper and carefully flip the pastry circle into the tin. Remove the second piece of greaseproof paper and gently press the pastry down into the tin and up around the edges. Cut off any overhanging edges to neaten up the pastry base and then bake it in the oven for 11-15 minutes until starting to turn golden.

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  • While the base cooks, peel and core the apples, then slice each into 10-12 slices. Heat the coconut oil in a frying pan and add in the apple slices. Sprinkle with cinnamon and drizzle with maple syrup, then allow 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 the berries hold their shape. Leave the berries and pastry base to cool for a few minutes while you make the crumble topping.

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  • Add all the ingredients for the crumble to the food processor and pulse a few times until everything is broken down and well mixed, but still chunky. Assemble your tart by spooning the berry mixture onto the base – I like to arrange the apple slices one by one, then pour the berries on top, to ensure all the fruit is evenly spread, but there is no need if you are in a rush – then sprinkle the crumble generously all over the top. Finally, return the tart to the oven for another 18-20 minutes until your kitchen smells amazing and the crumble has turned golden brown! Leave the tart to cool in its tin for 10-15 minutes before slicing and serving warm with coconut yoghurt or your favourite ice cream! Enjoy.

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With love,

Bella. X




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