Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Blueberry Crumble with Oats and Tahini
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.
4 to 6
Servings
45 minutes
Ingredients
-
2
pints fresh blueberries OR 4 cups frozen blueberries, preferably wild (see note)
-
2
cups (160 grams) quick-cooking oats, divided
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTI saw the comment that someone used cherries instead of the blueberries. Was it tested with any other fruit or is it only a berry crumble? Thanks.
I just made this for breakfast. I did not have TAHINI. have added pecans on top. Thanks for the recipe. It was super easy to make and delicious.