Home
Recipes
Blog
About
Contact

Home
Recipes
Blog
About
Contact

Blueberry-Peach Crunch Tart

Name: Blueberry-Peach Crunch Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 ½ cups almond flour; ½ cup gluten-free oats; ¼ cup coconut oil, melted; 2 tbsp maple syrup; Pinch of salt; 2 cups fresh or frozen blueberries; 1 tbsp arrowroot starch or tapioca flour; 1 tbsp maple syrup (adjust to taste); 1 tsp lemon juice; ½ tsp vanilla extract; ½ cup chopped nuts (walnuts or almonds); ¼ cup gluten-free granola or more oats; 1 tbsp coconut sugar; Fresh peach slices; Extra crushed nuts or a drizzle of syrup

Category:

Dessert

Difficulty: Medium

Serves:

—

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A vibrant slice of fruit-forward bliss! This tart combines a nutty, gluten-free crust with a jammy blueberry filling, topped with toasted crunch and fresh peach slices. It’s indulgent without being heavy — and it's free of gluten, dairy, and soy. Perfect as a summer dessert or an elegant brunch treat.

Facebook Twitter LinkedIn Pinterest

Healthy Eating Made Easy Delivered Fresh Every Time! Fresh, Balanced, Delicious

What You’ll Need:

Crust

1 ½ cups almond flour
½ cup gluten-free oats
¼ cup coconut oil, melted
2 tbsp maple syrup
Pinch of salt

Filling

2 cups fresh or frozen blueberries
1 tbsp arrowroot starch or tapioca flour
1 tbsp maple syrup (adjust to taste)
1 tsp lemon juice
½ tsp vanilla extract

Crunch Topping

½ cup chopped nuts (walnuts or almonds)
¼ cup gluten-free granola or more oats
1 tbsp coconut sugar

Garnish

Fresh peach slices
Extra crushed nuts or a drizzle of syrup

Prepration for:Blueberry-Peach Crunch Tart

Step 1/5

Prepare the Crust

Preheat oven to 350°F (175°C). In a bowl, combine almond flour, oats, melted coconut oil, maple syrup, and a pinch of salt. Press into a parchment-lined tart pan or pie dish to form an even layer. Bake for 10 minutes until lightly golden. Remove from oven and set aside.

Step 2/5

Make the Filling

In a saucepan over medium heat, combine blueberries, maple syrup, lemon juice, and vanilla. Add arrowroot starch and stir until mixture thickens slightly, about 5–7 minutes. Pour the blueberry mixture over the pre-baked crust.

Step 3/5

Add the Crunch

Mix nuts, granola, and coconut sugar together. Sprinkle evenly on top of the filling.

Step 4/5

Bak

Return the tart to the oven and bake for another 20–25 minutes until the topping is golden and the filling is bubbly.

Step 5/5

Cool & Serve

Let the tart cool for at least 20 minutes to set. Garnish with fresh peach slices and additional toppings if desired.

Chef's Tips & Notes

Notes: Can be made a day ahead and stored in the fridge. Serve warm or chilled, optionally with a scoop of non-dairy vanilla ice cream for extra flair.

NEXT RECIPES

Soup / Stew

Vegan Winter Squash & Hemp Heart Soup (Gluten-Free, Dairy-Free, Soy-Free)

Smooth, comforting soup featuring roasted winter squash and hemp hearts.

PREP TIME

10 Minutes

COOK TIME

30 minutes

SERVING

4 Servings

Main Course

Gluten-Free Spaghetti & Dairy-Free Meatballs with Marinara Sauce

A wholesome take on the classic comfort food! This version swaps out gluten, soy, and dairy but keeps all the Italian flavor you love — tender meatballs served over gluten-free pasta and smothered in a rich, tomato marinara.

PREP TIME

25 Minutes

COOK TIME

35 Minutes

SERVING

4 Servings

Salad

Simple Tuna Tomato Lettuce Salad

A fresh, quick, and wholesome salad that brings together juicy tomatoes, crunchy lettuce, and protein-packed tuna. Naturally gluten-free, soy-free, and dairy-free, it's a light and satisfying dish for any time of day.

PREP TIME

10 Minutes

COOK TIME

0.0

SERVING

4 Servings

Blueberry-Peach Crunch Tart