Blueberry Tahini Crisp
Juicy berries combined with a sesame topping makes this a brain-healthy, scrumptious, and satisfying dessert.
Notes
You can use regular blueberries instead of wild, but the crisp may need to bake for a few more minutes. If you have old-fashioned oats on hand, you can grind them in a food processor until they are reduced in size by half or one-third. This dessert is meant to be less sweet to reduce the amount of sugar consumed. If more sweetness is needed, lightly drizzle individual servings with honey to taste.
Ingredients
Ingredients
- 4 cups frozen blueberries preferably wild, or 2 pints fresh blueberries
- 2 cups quick-cooking oats divided
- 1/2 cup + 2 tablespoons packed brown sugar divided
- 4 tablespoons butter cut into squares, softened
- 3 tablespoons avocado oil
- 1/3 cup tahini
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- Toasted sesame seeds optional
- Honey optional
Instructions
Instructions
- Heat the oven to 350 °F. In a medium bowl, toss the blueberries with 1/4 cup of the oats and 1/4 cup of the brown sugar. Transfer to a 9-inch pie plate.
- Wipe out the bowl. Add the remaining 1 3/4 cups oats, remaining 1/4 cup + 2 tablespoons brown sugar, butter, oil, tahini, cinnamon, and salt. Mix until evenly moistened.
- With wet hands, squeeze the mixture into small almond-size clumps and scatter over the berry mixture. Bake for 30 to 35 minutes, until the edges are bubbling and the crisp is golden brown. Sprinkle with sesame seeds if using. Serve warm or at room temperature, drizzling with honey to taste if needed for sweetness.