Easy Vegan Raspberry Crumble Tart

Easy Vegan Raspberry Tart

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. 
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