Blueberry Crumble Cookie Tart

There’s something magical about this blueberry crumble tart — the sweet jammy berries bubbling up through a golden, cookie-like crust just feels like summer comfort in every bite. I love how it looks so elegant in a tart pan yet comes together with the simplest pantry ingredients. The crust stays crisp, the filling turns glossy and rich, and that buttery crumble on top melts in your mouth like a shortbread cookie. Serve it warm with vegan vanilla ice cream or just a cup of tea for a cozy afternoon treat.

Crust Ingredients

1-1/2 cups All-Purpose Flour

1/4 tsp Salt

1/2 cup Cold Vegan Butter, cubed (use half butter and half coconut oil for extra flakiness)

2–3 Tablespoons Ice-Cold Water

Crust Instructions

In a bowl, whisk together the flour, sugar, and salt.

Cut in the cold butter and coconut oil using a fork or finger tips until the mixture looks like coarse crumbs.

Add ice water a tablespoon at a time until the dough just comes together.

Press the dough into the bottom of a tart pan. Poke a few holes in the bottom crust and blind bake for 10-15 minutes at 350F degrees, remove and set aside.

Blueberry Filling Ingredients

3 cups Fresh or Frozen Blueberries

1/3 cup Sugar

1 Tablespoon Lemon Juice

1/4 Cornstarch (or 1-2 TB more if using frozen blueberries)

1 tsp Vanilla Extract

1/2 tsp Cinnamon (optional)

1 Tablespoon Chia Seeds or Instant Tapioca (optional but helps thicken beautifully)

Filling Instructions

In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and chia or tapioca if using. Cook over medium heat for 5–7 minutes, stirring until the mixture thickens and turns glossy.

Remove from heat, stir in vanilla and cinnamon, and let it cool slightly before spooning into the crust.

Cookie-Style Crumble Ingredients

1 cup All-Purpose Flour

2-1/2 Tablespoons Brown Sugar

2-1/2 Tablespoons White Sugar

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 cup Vegan Butter, melted

1 tsp Vanilla Extract

Cookie Crumble Instructions

In a medium bowl, combine the flour, sugars, salt, and cinnamon.

Pour in melted butter and vanilla, and mix until large crumbs form.

Sprinkle evenly over the blueberry filling.

To Bake:

Bake at 375°F (190°C) for 35–40 minutes, or until the crumble is golden brown and the filling is bubbling.

Cool for at least 30–40 minutes before slicing to allow the filling to set.

$5.35 ÷ 8 = $0.66 per slice (slightly less then $5 if omit the chia seeds)