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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.
pints fresh blueberries OR 4 cups frozen blueberries, preferably wild (see note)
cups (160 grams) quick-cooking oats, divided
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