Triple Berry Crumble Tart (Vegan)

Recipe by Kailee Walters for Wyman’s


  • Crust: 1 + 3/4 cup (140g) rolled oats, blended
  • 1/4 cup (30g) whole wheat flour
  • 1/4 cup (35g) coconut or brown sugar
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Bake at 350F for 10 minutes


  • 4 cups (320g) berries
  • Juice of 1/2 lemon
  • 1 tsp cinnamon
  • 1/2 tsp sea salt


  • 1/2 cup (40g) rolled oats, blended
  • 1/4 cup (28g) almond flour
  • 2 tbsp coconut oil
  • 2 tsp (8g) coconut or brown sugar
  • 1/4 tsp sea salt


Pre-heat oven to 350F

1. Combine oat flour, whole wheat flour, coconut sugar, cinnamon, nutmeg
2. Add maple and coconut oil to the flour mixture until a dough forms
3. To a greased pie tin, evenly press the tart layer down
4. Bake for 20 minutes

While baking the crust, work on step two:
5. Add all the ingredients to a greased or non-stick pan on a medium-low flame.
6. Stir occasionally until the frozen berries are defrosted and begin to bubble, then turn the heat off and let sit while making the crumble
7. Lightly combine the crumble ingredients, being sure not to overwork it
8. Spread the berry filling over the tart layer and sprinkle the crumble overtop
9. Bake assembled tart for 40 minutes or until crumble begins to golden

Allow to cool for 20 minutes before slicing (mainly to avoid a hot pie dish!)

Best served warm as is or with a scoop of vanilla bean ice cream!

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!