This quick and easy blueberry tahini oatmeal crumble is one of the most incredible desserts ever! The base is a blueberry compote and the top is a crunchy oatmeal mixture coated with lots of tahini and maple syrup! This dessert is best enjoyed with a large scoop of vanilla ice cream on top!
Ingredients
Crumble:
- 1 ½ cups gluten-free quick cook rolled oats
- ¼ cup oat flour
- ¼ cup tahini
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
Blueberry Mixture:
- 1 pint fresh blueberries or 4 cups frozen blueberries preferably wild blueberries because they are nice and small
- 1 tablespoon arrowroot flour or tapioca flour
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice optional
Garnishes:
- Sesame seeds white or black is ok!
- Vanilla ice cream
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mix together the blueberries, arrowroot/tapioca, maple syrup, and lemon juice.
- Transfer the blueberry mixture to a greased 9x9 baking dish (or a large 10 inch cast iron skillet).
- In the same bowl, add the crumble ingredients and mix until combined.
- Transfer the crumble mixture to the baking dish/skillet, on top of the blueberries, making sure to spread it evenly.
- Bake uncovered for 35-40 minutes, or until golden brown on top.
- Sprinkle sesame seeds on top for garnish.
- Serve with vanilla ice cream.
- Enjoy!
Calories: 361kcal | Carbohydrates: 64g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 324mg | Potassium: 314mg | Fiber: 6g | Sugar: 34g | Vitamin A: 76IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 2mg
Did you make this recipe?
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in your posts and I’ll re-share!
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