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+ servings

Blueberry Tahini Oatmeal Crumble

5 from 1 vote
Nicole Modic
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
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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!



  • 1 1/2 cups gluten-free quick cook rolled oats
  • 1/4 cup oat flour
  • 1/4 cup tahini
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 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


  • Sesame seeds white or black is ok!
  • Vanilla ice cream


  • 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!

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