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!
A pound plus some of the juiciest purple berries heaped into a pan and crumble-topped with salty-sweet streusely morsels – you down with all of that?
I am totally reveling in the current almost-summer fruit selection and buying all the fresh raspberries and strawberries (those have been especially AMAZING) constantly. But when it comes to blueberries, even in peak season, I still prefer frozen to fresh – is that wrong? There is something about the freezer that totally changes the blueb game. Oh those sweet little frosty, finger-staining spheres.
But actually baked into a syrupy crumble is even BETTER than fresh or frozen. We’re getting to that…
Reasons why I love fruit crumbles in general: 1) simple 2) perfect for when you get a little overzealous at the farmers market 3) a very good bed for ice cream.
Reasons why I love, love, love THIS fruit crumble: 1) blueberries! 2) tahini, which creates this very yum salty/savory contrast situation 3) wholesome and healthier with minimal added sugar.
I should warn you, the syrupy-ness going on underneath the crumble topping is pretty intense. Way past drool-worthy level. Possibly get-me-a-straw level. Definitely want-to-scoop-up-every-last-bit level. And when it’s warm (a.k.a. extra gooey) and the yogurt is cold and the topping is toasty, the textural contrast is REAL and mega delish.
Could you use other kinds of berries? Yes. Could you use other nut or seed butters? Yes. Is this combination as written worth giving a try even if you are on the fence about tahini (I was once there too!), and more Team Strawberry than Team Blueberry? YES.
I tried to keep things semi this-could-pass-for-breakfast, but it would not be at all wrong to swap the yogurt on top for ice cream on top. In fact, it would be very very right.
An easy bowl-full of blueberry crumble heaven just like this is waiting for you, so GET ON IT. And let’s wishfully pretend berry season will never end.
Tahini Oat Blueberry Crumble
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: baking
- Cuisine: american
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
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
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Would this make a good pie filling?
Absolutely! If you have a good crust recipe you like I think it will be delicious that way😋
How can you read my mind? This is my ideal dessert! Okay, my ideal non-chocolate dessert (I’m not crazy). I love berry crumbles, especially in summer when the berries are so sweet. And then tahini? My literal favorite food and such a unique ingredient here!
Hahahaha!! Now you have me dreaming up a fruit crumble with chocolate chips thrown in so the whole thing turns into a delicious melty mush😋😋 I haven’t made a crumble if far too long, I forgot how good they are! Thanks Nisha💙
Dear Natalie, I love your recipes! And this one it’s great!
Tks!
Maria
You are the sweetest, I am so happy you love the recipes Maria <3
Don’t hesitate, make this. Easy. Delicious. I made one, then made another. I had help eating it, but wouldn’t have needed it. It’s wonderful! Thank you for another great recipe!
★★★★★
Woohoo!! I am so happy you loved it…or should I say them hehe. Thanks for the feedback Christinea 🙂
I absolutely LOVE tahini and so glad you used it here instead of the usual almond butter or another nut butter! I love the earthy flavor of tahini, so so good. This is such a perfect summer dessert too. I know you kind of call it breakfast but I agree with you on swapping for a big blob of ice cream to officially call it dessert! Crunchy oats with ice cream is just divine. My mouth is watering. Love the yummy ingredients and can see using the oat stuff as just a snack on the go to, just like traditional granola. I’m glad that you are using tahini…do I remember correctly that you used to hate it or am I hallucinating? I love the recipe girl, just perfect for this heat going on!
I am slowly but surely becoming a tahini convert. I think my growing obsession with salty/sweet stuff has helped, it works as a contrast to sweet fruity flavors so very well. Ha I went with yogurt to keep it healthier and because it’s less time sensitive to shoot than ice cream, but you better believe all the leftovers went down with an open pint of nadamoo on the side 🙂
This looks awesome. I’m assuming the small wild blueberries work well too?
Yep absolutely–that’s actually what I used. Enjoy!
Thank you for your response. I LOVE this and will make it many times! I listened to Dr Michael Greger talk about how the wild blueberries have 100x more antioxidants than the regular blueberries so I’m glad to have a great recipe to use these in! 🙏🏻
Wow I didn’t even know that! I just like them because they are extra sweet, but kind of a win-win then 🙂 I’m so happy you liked it and enjoy the rest!
Made it for my son for breakfast- and he is really not easy to impress, almost 10 years and knows exactly what he wants. He loooooves your crumble. Today he asked why there is not more. In the oven again😁
Thanks so much for sharing,
Jana and of course Kai
WOOHOO!! That is amazing feedback, picky kids are always the best critics. I am so happy he loved it and I hope you did too, thanks Jana 🙂
I am so excited!! Tahini!!!!!! Natalie, have you hopped over the fence to the other side?! 😱😂 I am so in love with this recipe and I haven’t even tried it…blueberries, maple syrup, tahini and a streusel-y crumble-y layer 😍 I’m seriously considering making this now and paying the price with oats because it looks incredible!!! Breakfast appropriate with a dessert upgrade is my kind of recipe!! Berry season is my favorite and I really wish it could last forever!!
Oh you should be so so proud of me Mandy, I’ve been through TWO jars of tahini in the past month. TWO!! Okay so mostly in baking and stuff, I’m not to like eating it straight level yet or anything, but still😂 The fence has been crossed and combined with sweet stuff I am loving it actually! Oooh no, don’t pay that price just use quinoa flake instead maybe? Or find a grain-free crumble recipe and do the tahini + blueb thing, there are lots out there. Gah me too! Berry season up there is pretty epic I imagine🤗 Enjoy and eat a few extra local ones for me💜
Natalie!!! So I combined your recipe with another one that I found online and it was AMAZING! Since I’m still not doing oats, I used this recipe for the crumble part: https://www.paleorunningmomma.com/cherry-crisp-paleo-vegan-gf/
I decreased some of the coconut oil and subbed in tahini…holy YUM!!! Everyone loved it! (I made it for our 4th of July gathering) ❤️ We used TJ’s frozen organic wild blueberries and everyone said they loved the tiny bites of blueberries and how syrupy it was. I will definitely make this again and look forward to when I can make this recipe as is with the oats. I’m so excited that you’re enjoying tahini…can’t wait to see what else you come up with! XO
★★★★★
Yes yes yes!! So smart to combine the tahini part with that grain-free crumble from Michele, I love her recipes too😊 Those wild frozen bluebs are the best, so tiny but so sweet💙 Ah it sounds perfect, I am so happy you guys loved it and much love for making me a tahini convert😘 xo
Thanks for the recipe– I just made this yesterday and it was delicious! I subbed half the amount of arrowroot for the tapioca, and it worked great. I followed the amounts to a T and used a 9×9, but for some reason, my topping seemed to make way more than what it appears in your pictures…not that I’m complaining! Just wondering if other people experienced this, or if you used the full amount on yours?
I am so happy you liked it Hannah!! Hmm not sure why you had so much extra topping, I didn’t have any leftover although I’ll admit I was pretty generous with piling it on. Definitely not a bad problem, but you could cut it in half next time around if you want 🙂
I just made it last night, it took me no time to make, it was so so delicious, everyone love it, and we ate it with ice cream 😝 I don’t take time to take pictures and post on IG anymore, but I’m still loving your recipes more than everyone else’s. Thank you! 😄
★★★★★
I am so happy it was a success! Pictures or no pics, the fact that you all enjoyed it (with ice cream a.k.a. the best way, I must say🤗) is what matters. Thank you for the awesome feedback, my dear!
Can I use raspberries? Or are blueberries a better option for pairing with tahini crumble? Can’t wait to try it!
It would be delicious with raspberries too! Any berries pair well with tahini in my opinion 🙂 Enjoy!
Love everything!! Thanks so much! Really appreciate all that you do. I have a question, can I sub coconut sugar for the maple syrup? Would love to try this today. Thank you
★★★★★
Sure that will work! In the filling you won’t need to make any modifications, but for the crumble it will make it a little drier so add more tahini if needed to get the right sticky crumble texture 🙂
Can blueberries be substituted for apples? Thanks!
Yep, absolutely! Although I’m not sure about the flavor combo of tahini and apple, but you could swap in almond butter or a different nut/seed butter instead 🙂
Is it possible to sub the oat flour for almond flour?
Almond flour won’t work here, but try using this crumble recipe instead: https://feastingonfruit.com/berry-crumb-bars/ You can still do the same blueberry filling underneath!