Apple & Blueberry Crumble Tart 

Apple & Blueberry Crumble Tart 

I’ve been playing around with a few baking recipes recently and have come up with a delicious crumble tart recipe! If you have a sweet tooth like me and you love a good pudding at the end of a meal, this is the perfect sweet treat! I have substituted more commonly used ingredients for healthier versions, such as swapping white flour for wholemeal flour, in the hope of creating something a little more health friendly.

Ingredients –

For the base:

  • 220g wholemeal flour 
  • 120g butter  (to make it vegan, you can use vegan butter here)
  • 25g coconut sugar 
  • 2 tbsp dairy free milk 
  • 1 egg (or egg substitute for a vegan recipe)

For the filling:

  • 5 gala apples
  • 100g blueberries 
  • 2 tbsp water
  • 2 tbsp coconut sugar (added sweeteness) 

For the crumble topping:

  • 150g regular oats 
  • 50g coconut sugar 
  • 100g butter  (to make it vegan, you can use vegan butter here)
  • 110g wholemeal flour

Method –

  1. Let’s start by making the base. You want to add the flour and butter to a large bowl and mix together until chunky breadcrumbs form. Add in the sugar and egg and mix again until a slightly sticky dough forms. Add more flour at this stage if necessary to avoid a sticky dough.
  2. Roll out the dough using a rolling pin and roll so the dough is wide enough to cover a 10 x 10 inch round pie tin.
  3. Pop the pasty into the pie tin and prick with a fork generously then set aside to cool in the fridge for 20 minutes. 

  1. Whilst the pastry is cooling, make the filling. Put the diced apples and blueberries in a deep saucepan with 2tbsp water and coconut sugar.
  2. Bring the water to the boil and simmer the fruit until it is slightly soft – this should take about 10 minutes. Set aside to cool. 

  1. To make the crumble topping, mix together the butter, oats and flour and form a rough crumble texture. Add the sugar. Set aside.

Baking the pie –

  • Pre-heat the oven to 180’c fan. Bake the base in the pre-heated oven for 15 minutes until crisp.  Lower the temperature to 150’c fan and bake for a further 5 minutes. Remove from the oven to cool for 5 minutes.
  • Add the berry and apple mixture into the base and sprinkle the crumble topping onto the pie. Bake in the oven for 20 minutes.
  • Remove from the oven and leave to cool. Enjoy with you’re favourite vegan ice cream or custard! YUM. 

Check back for more delicious recipes! 

Charlotte x


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