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Gluten-Free Mixed Berry Crumble Tart

Categories: Buckles & Coffeecakes, Pies & Tarts, Gluten-Free

Submitted by: Mani Niall

I made this with a mixture of blueberries, raspberries, blackberries and (sliced) strawberries. Use a single berry or combination, as you prefer. The pectin from the preserves will bind them together as they bake. This cries out for a scoop, make mine a la mode!


  • 3/4 cup rice flour
  • 1/4 cup tapioca flour
  • 1/2 tsp Clabber Girl Baking Powder
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 tsp salt
  • 1/2 cup almonds sliced
  • 3/4 cup sugar
  • 12 tbsp butter cold and cut into bits
  • 3 tbsp vegetable oil
  • 1 tbsp water
  • 3 c. mixed berries
  • 1 1/2 tsp. orange zest
  • 1/2 c. preserves such as apricot, cherry or raspberry


Position a rack in the center of the oven and preheat to 375°F. Spray a 10-inch removable bottom tart pan with non-stick spray.

Whisk together the rice flour, tapioca starch, baking powder, and salt in a bowl. Mix in the rolled oats, sugar and almonds. Cut the shortening in using a pastry cutter or your fingers, till it is mixed in and the mixture looks crumbly. Whisk the oil and water together and stir it in with a fork or a wooden spoon. The tart dough should pull together somewhat but still be crumbly or chunky.

Mix the berries, preserves and orange zest and in a small bowl. Set aside.

Press two-thirds of the dough evenly over the bottom of the prepared pan, pressing all the way up the sides and leveling off at the top. Spoon the prepared fruit filling evenly into the crust, and crumble the remaining dough evenly over the top.

Place a layer of aluminum foil on the shelf below the tart pan, in case the filling bubbles over. Place tart in oven and bake at 375° for 10 minutes, then, without opening the door, reduce heat to 350° for another 30 to 40 minutes. Tart is done when crust is golden to dark brown and jam filling is bubbly.

Cool on a wire rack for 20 minutes and serve.