Apple and Berry Crumble Tart (Nut Free)

This tart is my new favourite dessert. I love the fruity blend of blueberries, raspberries and apple with the vanilla infused based and the crumbly oat top… and the good news is that it’s nut free too! I made the recipe for Bupa a few weeks ago and as so many of you ask us for nut-free recipes, I wanted to share it here too. Hopefully it’s perfect for a little bank holiday baking this weekend…

I love it served with a little coconut yoghurt or a dollop of ice cream (I recently found an amazing cashew based raspberry ripple, which is a dream!), and normally have a few extra bowls of berries for people to pick at too. The leftovers are amazing for breakfast too, so make sure to save a little for yourself to enjoy the following morning!


Difficulty: medium

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 Fruity 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) 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 15 minutes until starting to turn golden.

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.

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!