BY Ceres Organics


Ready in 1 hour | Serves 4



2 cups berries

2-3 tablespoons Organic Brown Rice Malt Syrup


1 cup Organic Almond Meal

¾ cup Organic Rolled Oats, Jumbo Wholegrain

¼ cup Organic Brown Rice Malt Syrup

1 teaspoon baking powder

½ teaspoon salt

5 tablespoons

handful Organic RAW Whole Almonds (roughly chopped), for the crumble topping


Preheat the oven to 175°C.

Add berries to a bowl with the rice malt syrup and toss until coated. Transfer to a strainer and let rest over a bowl to drain while you make the crust.

In a separate bowl, combine all the crust ingredients, except the coconut oil, and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed between your fingers.

Remove a heaped ½ cup of the mixture for the topping. Pour the remaining mixture into the bottom of a 9-inch tart pan, pressing down evenly.

Pour the berries over the crust, making sure the juices stay behind in the bottom of the bowl.

Add the chopped almonds to the remaining crumble and sprinkle evenly over the top of the berries. Cover with baking paper so it does not burn during baking. Remove this around 15 minutes before your tart is done.

Bake for 40-45 minutes, or until the filling is bubbling and the crumble is lightly browned. Let cool completely before serving.