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.
Check out our latest issues.
Sprinkle this baked topping on yogurt for breakfast, on ice cream for dessert, or on any sweet to which you'd like to add nutty flavor and crunchy texture. If you prefer, instead of pumpkin seeds, use raw sunflower seeds or chopped nuts. And if you can't find black sesame seeds, simply increase the white sesame seeds to 3 tablespoons. As always with tahini, be sure to stir well before measuring to reincorporated the oil that separates to the top. The crumble will stay fresh in an airtight container at room temperature for up to three days.
cups
Don’t stir the crumble vigorously as it bakes. A gentle hand will preserve the nubby, clumpy texture that makes the crumble so appealing.
15 minutes active
cup tahini
teaspoon vanilla extract
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT