Check out this utterly delicious and pretty as-a-picture vegan raspberry crumble tart. You will love the sweet + tart balance in this luscious recipe. 

Make this for a special occasion or to treat yourself! 

Easy Vegan Raspberry Tart

Love berry recipes? Try my homemade raspberry jam then and my raspberry almond thumbprint cookies too!

Why you’ll love this easy vegan raspberry crumble tart 

You’re going to want to save this as a favorite recipe, here’s why:

  • Effortless preparation: This recipe simplifies the baking process, making it accessible even for novice bakers.
  • Irresistible raspberry flavor: Bursting with the natural sweetness of raspberry jam and the tanginess of frozen raspberries, this tart delivers a harmonious blend of flavors.
  • Nutty and buttery crumble: The combination of almond flour, coconut oil, and vegan margarine in the crust creates a delectably nutty and buttery base.
  • Quick and convenient: With minimal ingredients, this tart comes together in no time. 
  • Beautiful presentation: With its golden crust and vibrant raspberry filling peeking through the crumble topping, this tart is as visually stunning as it is delicious.

Ingredients and substitution notes 

Her are the ingredients to get together to make this recipe: 

For the crust:

  • Flour: You can use all-purpose flour for a standard crust, or go for healthier alternatives like sprouted spelt flour or white whole wheat pastry flour for added nutrients and a nuttier flavor.
  • Almond flour: Adding almond flour to the crust adds a rich, nutty flavor and enhances the texture. It also boosts the nutritional value with its healthy fats and protein.
  • Salt: A pinch of salt enhances the flavor of the crust and balances the sweetness of the filling
  • Vanilla: Use pure vanilla extract for the best flavor.
  • All-natural cane sugar: Look for all-natural, unrefined cane sugar for a more wholesome option. 
  • Coconut oil: Solid coconut oil helps bind the crust together and adds a hint of coconut flavor. Make sure it’s chilled or firm, not melted, for the proper texture.
  • Vegan margarine: Earth Balance or any vegan margarine adds richness and moisture to the crust. It helps create a tender and flaky texture.

For the filling:

  • Frozen raspberries: You can use fresh raspberries if preferred, but frozen raspberries work well and are convenient year-round.

Recipe variations and add-ins

Here are a couple of adaptations you can make with this recipe:

  • Mixed berry vegan crumble tart: Use a variety of berries such as strawberries, blueberries, and blackberries along with raspberries.
  • Lemony: Add some citrus by mixing lemon zest into the raspberry filling or incorporating lemon juice into the crumble topping. 
  • Carob or Chocolate + raspberry: Sprinkle dairy-free carob or chocolate chips over the raspberry filling before adding the crumble topping. 
  • Nutty crumble variation: Add in chopped nuts like almonds, pecans, or walnuts. Toast the nuts lightly before adding them to the topping.
  • Coconut raspberry: Add shredded coconut to the crumble topping for a tropical twist!

Top tips

These are my tips for best results:

  • Chill the dough: For a flakier crust, chill the dough before rolling it out. This helps prevent the fat in the dough from melting too quickly, resulting in a more tender and crumbly texture.
  • Use cold ingredients: Ensure that the coconut oil and vegan margarine are cold when mixing them into the crust and crumble topping. Cold fats create pockets of steam when baked – this give you a lovely texture.
  • Avoid overmixing: When making the crust and crumble topping, mix the ingredients until they just come together. Overmixing can lead to a tough crust and dense topping. It’s okay if there are some small lumps in the mixture.
  • Evenly distribute topping: When sprinkling the crumble topping over the raspberry filling, ensure it is evenly distributed to cover the entire surface. 
  • Watch the baking time: Keep an eye on the tart while it bakes to prevent it from over-browning. 

Make ahead of instructions and storage

Make-ahead instructions for vegan raspberry crumble tart:

Prepare the dough in advance

You can make the crust dough ahead of time and store it in the refrigerator for up to 2 days. Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

Freeze the dough

Alternatively, you can freeze the crust dough for longer storage. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the dough in the refrigerator overnight before using it to assemble the tart.

Prepare the crumble topping ahead

Mix the crumble topping ingredients together and store them in an airtight container in the fridge. This saves time on the day of baking and ensures a quick assembly process.

Pre-bake the crust

If desired, you can pre-bake the crust a day in advance and store it at room temperature in an airtight container. This helps streamline the baking process on the day of serving.

Storage instructions for vegan raspberry crumble tart:

Cool completely before storing

Allow the baked tart to cool completely on a wire rack before storing to prevent condensation buildup. This helps maintain the crispness of the crust and the texture of the crumble topping.

Refrigerate leftovers

Store any leftover tart in the refrigerator in an airtight container or covered with plastic wrap. It can be stored for up to 3-4 days.

Reheating instructions

Reheat individual slices of the tart in a preheated oven at 300°F (150°C) for about 10-15 minutes or until warmed through. Alternatively, microwave individual slices for 20-30 seconds until heated to your liking.

Freezing instructions

While the tart is best enjoyed fresh, you can freeze any leftover slices for longer storage. Wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or resealable bag. 

Thaw overnight in the refrigerator before reheating. Frozen slices can be stored for up to 2-3 months.

Serving suggestions 

What can be more perfect than serving a warm (or chilled) slice of this tart with a scoop of my pear ice cream or even with a drizzle of pear cream!? Nothing….


Just skimming through? Here are the top takeouts from this article:

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used instead of frozen in this recipe. However, you may need to adjust the sweetness depending on the tartness of the fresh berries.

Can I use store-bought raspberry jam instead of homemade?

Yes! While homemade raspberry jam offers a fresh and vibrant flavor, store-bought raspberry jam works just as well. Just make sure it’s vegan-friendly and adjust the sweetness to taste.

Can I make the tart gluten-free?

Yes, you can make the crust gluten-free by using a gluten-free all-purpose flour blend. Ensure that all ingredients, including the crumble topping, are gluten-free if needed.

How do I prevent the crust from becoming soggy?

To prevent the crust from becoming soggy, blind bake it before adding the raspberry filling. You can also spread a thin layer of melted vegan carob or chocolate over the crust before adding the filling to create a barrier.

Can I make the tart ahead of time?

Yes, you can prepare components of the tart ahead of time. The crust dough can be made and refrigerated or frozen, while the crumble topping can be prepared and stored at room temperature. Assemble the tart just before baking for the best results.

Watch my Vegan Raspberry Crumble Tart Recipe Video

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Easy Vegan Raspberry Tart

Easy Vegan Raspberry Crumble Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Chef Ani
  • Prep Time: 25 min.
  • Cook Time: 45 min.
  • Total Time: 1 hour 10 min.
  • Yield: 1 Tart 1x


Easy to make, beautiful to look at, and absolutely delectable to eat.



Tart Crust:

  • 1 3/4 cup flour (1 1/4 cup all-purpose flour, 1/2 cup sprouted spelt or white whole wheat pastry)
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 cup all-natural cane sugar
  • 1/3 cup coconut oil
  • 1/3 cup vegan margarine (Earth Balance)



  • Preheat the oven to 350 degrees
  • In a bowl mix the following ingredients: flour, almond flour, salt, sugar, and vanilla. Mix until well combined.
  • Using a pastry cutter (or a fork) cut in the coconut oil and vegan margarine.  The mixture should resemble crumbs. Make sure not to over-mix.
  • Remove 1/3 of the crumb mixture. Set aside for crumble on top.
  • To the remaining 2/3 crumble mixture, add enough cold water (a teaspoon at a time) to make it stick together when pressed. I rarely need more than 1 tablespoon of water.  It should not be wet.
  • Place into tart tin and press with a spoon or your fingers to fill about halfway up the side of the tin with crust.  
  • Bake at 350 degrees for 15 minutes. (Use pie weights or dried beans to keep the crust from puffing). 
  • Remove pie weights and let cool on a cooling rack for about 20 minutes.  


  • In a bowl, mix together the raspberry jam and frozen raspberries.
  • Pour into the pre-baked tart crust.
  • Sprinkle with the 1/3 crumble mixture leftover from the tart crust.
  • Bake at 350 degrees for 20 minutes
  • Let cool completely before attempting to remove from the tin.