This Berry Tart is the Healthiest Way to Celebrate America

I swear each year goes by faster than the last. It’s already July which means two things: the Fourth of July and berry season. And what better way to use up all those berries and to save yourself from those processed sugar-laden desserts than with a naturally sweetened crumble?

Looking at it, one might expect the gooey berry syrup to come from added white sugar, or the crumbly topping to be made sweet with excess brown sugar. But all the sweetness in this festive skillet comes from the fruit, maple syrup, and coconut sugar. My family, like many people, are hesitant to try anything “healthy” for dessert—and God forbid if it’s labeled as vegan or gluten-free—but this one’s been a staple in our household and a summer tradition for years. You’ll be sure to get your sugar fix this Fourth season without sacrificing your health.

Sally Kung

Prep Time: 10 minutes

Total Time: 55 minutes


Berry Mixture

4 cups of mixed berries

1 tbsp cornstarch

1 tbsp coconut sugar

1 tbsp maple syrup

Crumble Topping

¾ cups rolled oats

¾ cups oat flour (you can make your own by throwing rolled oats in a blender)

½ cups coconut oil

½ cups coconut sugar

¼ cups shredded coconut

1 tbsp maple syrup

1 tsp vanilla extract

pinch of pink Himalayan sea salt

Sally Kung


Preheat oven to 350 degrees.

Combine berry mixture in a bowl and stir together. Grease a skillet with coconut oil and evenly spread berry mixture in skillet.

Combine crumble topping in a separate bowl and evenly place over berry mixture.

Bake for 45 minutes. Cool and top with vanilla ice cream (optional).

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