Corona Virus Update

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next

For the Love of Cooking!

Recipes and Resources for Making Great Food



Blueberry Tart Crumble with Sweet Cashew Cream Recipe

My Recipe Box

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Blueberry Tart Crumble with Sweet Cashew Cream

Rate this Recipe

Serves 10 | 


2 cups blueberries
1 tablespoon maple syrup
2 teaspoons tapioca starch
1 cup almond flour
1 cup gluten free rolled oats
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shredded coconut
5 tablespoons solid coconut oil
2 tablespoons chopped pecans
1 cup cashews
1/2 cup water plus more for soaking
1 teaspoon vanilla
dash of salt


  1. Preheat oven to 350 degrees and lightly grease 9" tart pan (with removable bottom). In a medium bowl, add all filling ingredients and mix together until blueberries are fully coated and set aside.
  2. In a large bowl, add almond flour, gluten free oats, maple syrup, baking powder, and 1/2 teaspoon of salt. Whisk until combined. Add the solid coconut oil and combine into mixture with hands until a coarse crumble is formed. It should hold together when pressed. Remove one cup of the crumble mixture and set aside (will be crumbled on top). Press remaining into bottom of tart pan. Pour the blueberries on top of the crust.
  3. Add chopped pecans and shredded coconut to the remaining crumble. Mix and then spread evenly along top of blueberries. Bake for 40-45 minutes or until the blueberries are bubbling and crust is slightly browned. At 20 minutes, cover with foil to prevent burning of top. Let cool completely before slicing - gets better with age and can last up to three days if not completely devoured!
  4. Soak cashews for at least 1 hour or up to overnight in water. Rinse and drain. Add to blender with 1/2 cup water, vanilla and dash of salt. Blend and add water as needed to reach desired thick, cream consistency. Place in fridge to further set and top blueberry tart crumble with a large spoonful! Note:   This vegan and gluten free delight has no refined sugar and just 10 simple ingredients! The cashew cream acts as a healthy and delectable topper.
  5. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dessert
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

More Vegan Recipes:

Rate this Recipe


Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.



Please Log in to comment
See Other Recipes Like This