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+ servings

Blueberry Tahini Oatmeal Crumble

5 from 1 vote
Nicole Modic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
SERVES 4
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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

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