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

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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