Healthy Blueberry Crisp with Tahini Coconut Crumble
Ingredients
The filling
-
5
cups
blueberries
-
½
tsp
vanilla extract
-
2
tbsp
whole wheat pastry flour
The crumble topping
-
½
cup
whole wheat pastry flour
-
¼
cup
salted butter
-
3
tbsp
tahini
-
¾
cup
old-fashioned oats
-
½
cup
coconut sugar
-
⅓
cup
unsweetened shredded coconut
-
¼
tsp
cinnamon
-
¼
tsp
fine sea salt
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Melt the butter and whisk in the tahini.
- Place blueberries in the baking dish, add vanilla, and sprinkle with flour.
- In a bowl, mix the remaining flour, sugar, coconut, cinnamon, and salt.
- Combine the butter mixture with the dry ingredients to form a crumbly topping.
- Sprinkle the topping over the blueberries and bake for 35 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
20mg
Cholesterol
20mg
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