Summer Berry Treats

Berries and summer go together!  I see berries everywhere I go:  the grocery store, farmer’s markets, …. even in my own yard the blackberries are everywhere (looks like a bummer crop this year).  And of course, with the ripe berries is an array of Summer Berry Treats.

Today, I am featuring two Summer Berry Treats:

  • Vegan, Gluten-Free Mixed Berry Crumble Recipe
  • Vegan, Gluten-Free Strawberry Tart Recipe

Both recipes are from Briana Rognlin, BlissTree blog post, but the original recipes are featured in Colette Martin’s Learning to Bake Allergent Free cookbook.

Mixed Berry Crumble

{Makes 8 to 12 servings}

5 cups mixed berries (see tip)
2 tablespoons fresh lime juice
¼ cup granulated sugar
¼ cup corn starch
¾ cup light brown sugar
¾ cup gluten-free quick-cooking oats
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold


  1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
  2. In a large bowl, mix together the fruit and lime juice, by hand.
  3. In a small bowl, mix together the sugar and corn starch. Sprinkle it over the fruit mixture and toss to coat the fruit. Set it aside.
  4. In a large bowl, combine the brown sugar and oats. Break up any lumps of brown sugar.
  5. Cut the shortening into tablespoon-sized pieces. Use a pastry cutter or pastry fork to cut the shortening into the oat mixture.
  6. Spread the fruit mixture evenly in the baking dish.
  7. Sprinkle the oat mixture on top of the fruit. Use the flat side of a spoon to lightly pack the topping.
  8. Bake at 350°F for 30 to 35 minutes, until the fruit is bubbling around the edges.
If that recipe does not sound yummy enough to make you go out and pick/buy some berries today, maybe this next recipe from Colette Martin’s book will …..

Strawberry Tartlets

1 cup gluten-free flour blend
¼ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold
1 tablespoon apple cider vinegar
1 to 3 tablespoons cold water (as needed)
1 cup sliced strawberries (see tip)
1½ teaspoons fresh lime juice
1½ teaspoons tapioca starch
1½ teaspoons granulated sugar
2 tablespoons raw sugar (optional)


  • Combine the flour, xanthan gum (if needed), salt, and granulated sugar in a large mixing bowl.
  • Cut the shortening into tablespoon-sized pieces and place them on top of the flour mixture. Use a pastry cutter or pastry fork to cut the shortening into the flour mixture.
  • When the flour and shortening are crumbly, add the apple cider vinegar and 1 tablespoon of cold water. Continue cutting the ingredients together.
  • Add up to 2 tablespoons additional water, ½ tablespoon at a time, as needed. Continue cutting until the dough forms.
  • Separate the dough and use your hands to create four equal-sized balls. Flatten the balls. Cover with plastic wrap, and refrigerate for at least an hour.
  • When you are ready to roll out the dough, preheat the oven to 350°F. Spray a cookie sheet with cooking oil.
  • Coat the strawberries with lime juice.
  • Combine the tapioca starch and the granulated sugar. Mix this together with the strawberries, by hand, and then set it aside.
  • Place the dough on a smooth prep surface.
  • Using a rolling pin, gently roll each disk into a thin crust, about 6-7 inches round.
  • Use a spatula to gently lift the crusts and place them on the prepared cookie sheet.
  • Scoop the strawberry mixture into the centers of the crusts. Discard any remaining liquid.
  • Form the tartlets with your hands by folding the edges of the crusts over the berry filling, leaving the center open. Repair any broken pieces of crust with your fingers and a dab of water, if needed.
  • If a sugar crust is desired, use your fingers to sprinkle raw sugar over the folded crusts.
  • Bake at 350°F for 20 to 25 minutes, until the crusts are lightly browned and the strawberry filling is bubbling.
If you are interested in more recipes by Colette Martin, click the link below to order a copy of her book:


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