Spelt Blueberry Crumble Tart

A Tart You’ll Want on Repeat

This spelt blueberry crumble tart delivers on texture and taste. It features a golden, nutty spelt crust filled with fresh or frozen blueberries and topped with a crunchy crumble that bakes to perfection. It’s rustic, fuss-free and perfect for any time of the year.

There’s no need for fancy equipment or pastry skills. You can prep this tart in under 20 minutes and let the oven do the rest. It’s naturally sweetened and made without dairy, making it ideal for anyone looking for a healthier bake.

Why It Works

Spelt flour adds a richer flavour and more fibre than white flour. Blueberries bring juiciness and natural sweetness. The crumble topping gives it a lovely bite. It’s not overly sweet, making it perfect as a light dessert or even a mid-morning treat.

You can use frozen berries, which means this tart works year-round. It holds well, slices cleanly, and pairs beautifully with coconut yoghurt, plant cream or just on its own.

Prep Time 20 mins

Cook Time 40 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Cuisine: British

Courses: Dessert

Difficulty: Beginner

Servings: 8

Estimated Cost: 7

Calories: 310

Best Season: Summer

Dietary: Dairy-Free, High Fiber, Vegan

Description

A simple, wholesome tart made with spelt flour, juicy blueberries, and a crispy oat crumble topping. Naturally sweetened, dairy-free, and full of flavour.

Ingredients

For the base:

200 g Spelt Flour (wholegrain or white)
80 ml Coconut Oil, melted (or plant-based butter)
2 tbsp Maple Syrup
2 tbsp Cold Water
pinch Sea Salt

For the filling:

350 g Blueberries (fresh or frozen)
1 tbsp Cornflour
1 tbsp Maple Syrup (optional, if berries are tart)
½ tsp Lemon Zest
1 tbsp Lemon Juice

For the crumble topping:

60 g Rolled Oats
50 g Spelt Flour
30 g Coconut Sugar or Light Brown Sugar
40 ml Coconut Oil (solid or soft)
½ tsp Cinnamon
Pinch Salt

Instructions

Preheat the oven to 180°C (fan 160°C) / 350°F.

1
Line a 20–23 cm tart tin with baking paper or lightly grease.

Make the base.

2
In a bowl, mix spelt flour, melted coconut oil, maple syrup, cold water, and salt until it forms a dough. Press it evenly into the tart tin, pressing up the sides. Prick the base with a fork.

Parbake the crust.

3
Bake for 10 minutes. Remove and set aside while preparing the filling.

Prepare the filling.

4
In a bowl, mix blueberries with cornflour, lemon zest, lemon juice, and maple syrup (if using). Stir gently to coat.

Make the crumble.

5
Combine oats, spelt flour, sugar, cinnamon, and salt. Add coconut oil and rub together until crumbly.

Assemble the tart.

6
Pour the blueberry filling into the parbaked crust. Sprinkle the crumble topping evenly over the top.

Bake.

7
Bake for 30–35 minutes, or until the topping is golden and the filling is bubbling.

Cool and serve.

8
Let rest for at least 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 9g45%
Sodium 80mg4%
Potassium 160mg5%
Total Carbohydrate 40g14%
Dietary Fiber 5g20%
Sugars 10g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes:

You can serve this tart warm with a scoop of plant-based ice cream.
Keeps in the fridge for up to 4 days.
Best eaten within 24 hours for the crispiest topping.

Optional Substitutions or Variations:

Swap blueberries with blackberries or cherries.
Use almond flour for the crumble for a nutty flavour (not nut-free).
Add vanilla extract to the filling for extra sweetness.
For a gluten-free version, use GF spelt substitute and certified GF oats.

Keywords: vegan, spelt tart, crumble dessert, healthy bake, blueberry tart

Tips & Variations

Boost the Flavour or Make it Allergy-Friendly

Make it nut-free: Use sunflower oil or oat-based butter alternatives.
Add texture: Toss chopped nuts or seeds into the crumble for crunch.
Sweetness control: Taste your berries—if very ripe, skip the maple syrup.
Want more tartness? Add an extra teaspoon of lemon juice or zest.

This tart is forgiving—play around with fruit or spice combos based on season and taste.

Conclusion

This spelt blueberry crumble tart is proof that baking can be wholesome, simple, and seriously good. It’s perfect for casual brunches, lazy Sunday desserts or batch baking to share. Try it once—you’ll be hooked.

Leave a comment or share a photo if you bake it. We’d love to see your version!

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-crumble-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!