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Blueberry Crumble with Oats and Tahini

Blueberry Crumble with Oats and Tahini

By Rose HattabaughJune 23, 2020

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

In this twist on an American classic, we add tahini to boost flavor in a buttery oat mixture that bakes on top of juicy blueberries. Be sure to use quick-cooking oats; old-fashioned oats won’t soften quite enough. Ripe fresh berries are best but frozen work, too. Look for frozen “wild” blueberries—they’re tiny, but pack big flavor. If frozen regular berries are a must, add a few minutes to the baking time, but don’t thaw them before use. This crumble is especially delicious warm, with a scoop of ice cream melting on top.

Ingredients
  • 2

    pints fresh blueberries OR 4 cups frozen blueberries, preferably wild (see note)

  • 2

    cups (160 grams) quick-cooking oats, divided

  • ¾

    cup (164 grams) packed brown sugar, divided

  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces, room temperature

  • ¼

    cup (64 grams) tahini

  • 1½

    teaspoons ground cinnamon

  • ½

    teaspoon kosher salt

  • Optional garnish

  • Toasted sesame seeds

Heat the oven to 350°F. In a medium bowl, toss the blueberries with ¼ cup (20 grams) of the oats and ¼ cup (54 grams) of the sugar; transfer to a 9-inch pie plate. Wipe out the bowl, then add the remaining 1¾ cups (140 grams) oats, the remaining ½ cup (110 grams) sugar, the butter, tahini, cinnamon and salt. Mix until evenly moistened, then use your hands to squeeze the mixture into rough olive-sized clumps and scatter them over the berries. Bake until the edges are bubbling and the crumble is golden, 30 to 35 minutes. Serve warm or at room temperature.

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