It is cherry season! This Cherry Crumble Tart is full of sweet cherries and has a vegan and gluten free crust. Topped with a crunchy crumble topping, this is a great summer dessert!
It is really easy and fast to make and the pastry dough does not need time to rest in the fridge before its baked. Just mix all the ingredients together in a bowl and push the pastry dough out using your fingers. As easy as that!
Ingredients needed to make this Cherry Almond Crumble Tart:
First make the Cherry Chia Jam:
- Fresh cherries, pips removed and chopped before you weigh them for the jam. You can also use frozen cherries if they are not in season.
- Maple syrup, agave syrup or other liquid sweetener can also be used.
- Chia seeds, they are high in fiber, antioxidants and protein and act as a thickener for this jam
Almond pastry:
- Almond meal
- Oat flour, make sure you use certified gluten-free oats if you want to keep this tart gluten-free
- Maple syrup, agave syrup or other liquid sweetener can also be used.
- Coconut oil
- Almond flakes, for a little extra crunch
- Pinch of salt
IF YOU LIKE THIS Cherry Crumble Tart, HERE ARE SOME MORE RECIPES FOR YOU:
Double Chocolate Matcha Tart (Vegan and Gluten-free)
Chocolate Granola Breakfast Tarts
Strawberry Quinoa Breakfast Bars
Snickers Tart (Vegan and Gluten-free)
Healthy Snicker Doodles (Vegan and Gluten-Free)
Healthy Strawberry crumble bars (Vegan and Gluten free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
This Cherry Almond Crumble Tart is full of sweet cherries and has a vegan and gluten free crust and crunchy crumble topping, this is a great summer dessert!
- 1 ½ cup cherries, pips removed and chopped
- 2-3 tablespoon maple syrup
- 1 ½ tablespoon chia seeds
- 1 ½ cup almond meal
- 1 cup oat flour
- 4 tablespoon maple syrup
- 3 tablespoon coconut oil
- ¼ cup almond flakes
- pinch of salt
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Start by making the Cherry chia jam
Add the cherries (fresh or frozen) and the maple syrup to a pan with a splash of water. Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat.
Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your cherries are.
Stir in the chia seeds and leave to cool.
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Pre heat the oven to 160C (325F)
Lightly grease a rectangle tart pan with removable bottom.
In a bowl, combined all the ingredients except for the slivered almonds and stir well. Reserve ⅓ of the pastry dough.
Place ⅔ of the pastry dough to the prepared tart pan. Push the dough to an even layer, using your fingers or the back of a measuring cup. Spread out the chia jam on the pastry dough.
Mix the reserved pastry dough with the almond flakes and crumble on top of the chia jam.
Bake for about 25-30 minutes until it is lightly golden and set.
Let it cool in the pan and then cut into pieces.
Enjoy!
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