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Blueberry Crumble

Prep Time10 minsCook Time45 minsTotal Time55 mins

It’s blueberry season! Fresh berries are perfect in this recipe, but frozen can be substituted.
Serve with a scoop of creamy vanilla ice cream.

 4 cups Blueberries
 2 cups Quick cooking oats
 ¾ cup Brown sugar
 8 tbsp Butter, cut into pieces, room temperature
 ¼ cup Tahini sauceAlmond butter or natural peanut butter can be substituted
 1 ½ tsp Ground cinnamon
 ½ tsp Kosher salt1/4 tsp of table salt can be substituted
1

Preheat oven to 350 degrees.
Prepare a 9inch pie plate (or square casserole dish can be substituted).

2

Toss together in a medium bowl, blueberries, 1/4 cup of quick oats and 1/4 cup of brown sugar. Pour mixture into pie dish.

3

Mix together remaining oats (1 3/4 cups), brown sugar (1/2 cups), butter pieces, tahini, cinnamon and salt. Mix together using your hands to squeeze butter together with the oats. Keep mixture in large clumps.
Scatter mixture over top of blueberries.

4

Bake for 45 minutes, or until edges are bubbling and topping is golden.

Serve warm.

Nutrition Facts

0 servings

Serving size