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Milk Street Recipe
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.
4-6
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
Reviews
July 17, 2022
Wow!
Whipped this up super fast and we all loved it! A great sophisticated twist on a cobbler, less sweet than most too. Will be on repeat!
July 15, 2022
So dang good!
Make this. You're welcome.
June 9, 2022
This is phenomenal
It's amazing how the simple addition of tahini elevates the taste of a blueberry crumble to a whole new level! I can't stop making it.
I 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.
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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.