Description
Tahini Oat Blueberry Crumble – warm juicy berries, salty-sweet streusel bits, and yogurt on top for a healthy snack or ice cream for a yummy summer dessert!
Ingredients
Scale
Crumble
- 1 cup (100g) rolled oats
- 1/3 cup (40g) oat flour
- 1/4 cup (60g) tahini*
- 2 tbsp (40g) maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
Blueberries
- 4–5 cups (650g) frozen blueberries**
- 3 tbsp (23g) tapioca starch***
- 2 tbsp (40g) maple syrup
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350F.
- Combine all the crumble ingredients. Mix with a fork until clumpy.
- In another bowl, mix together the berries with the tapioca starch, maple syrup, and lemon juice until evenly coated.
- Lightly grease a 9×9″ square pan with coconut oil.
- Arrange the berries in the pan.
- Cover evenly with the crumble.
- Bake for 45-50 minutes at 350F until golden brown on top.
- Remove from the oven, and cool for 10-15 minutes.
- Serve with yogurt or ice cream.
- Keep leftovers in the fridge for up to a week (you can heat it back up, or I like it chilled too!)
Notes
*You ca use other nut/seed butters instead. **You can use fresh berries, but I find frozen to be a little sweeter and jammier. ***You can substitute with arrowroot (a little less though, try 2 tbsp) or cornstarch.
Keywords: fruit crumble, crisp, easy dessert, summer recipe