Maple-Pecan Vegan Crumble Tart

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A gluten-free tart with a crisp pecan crust, sweet maple filling, and a crunchy pecan topping—perfect for dessert or afternoon tea. This American-inspired recipe (gluten-free, vegan), ready in about 62 minutes, layers gluten-free rolled oats, pecan halves, pure maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 285 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup pecan halves
• 3 tbsp pure maple syrup
• 3 tbsp coconut oil
• 1/4 cup maple syrup
• 1/2 cup silken tofu
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 cup chopped pecans

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Pulse 1 cup gluten-free rolled oats and 1/2 cup pecan halves in a food processor until finely ground, then mix with 3 tbsp pure maple syrup and 3 tbsp melted coconut oil until clumpy. Press firmly into a 9-inch tart pan and bake for 12 minutes until golden.
2. Step 2: Blend 1/2 cup silken tofu, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1 tbsp lemon juice in a food processor until smooth, then pour over the cooled crust. Bake for 25 minutes until set.
3. Step 3: Sprinkle 1/4 cup chopped pecans over the warm filling, then bake for 5 more minutes until the topping is crisp. Cool completely before slicing.