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Healthy Blueberry Crisp with Tahini Coconut Crumble


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Healthy Blueberry Crisp with Tahini Coconut Crumble

https://www.hummusapien.com/healthy-blueberry-crisp/

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My all-time favorite easy summer dessert, Healthy Blueberry Crisp with an unforgettable tahini coconut crumble! You may never want another crisp again.

plate of blueberry crisp with ice cream.

plate of blueberry crisp with ice cream.

This isn’t a regular crisp. This is a cool crisp.

Obviously this blog needed a blueberry crisp. And obviously I knew it would taste scrumptious! But silky tahini butter married with a nutty, caramelized coconut crumble…wowza.

To say this crisp exceeded my expectations would be a complete understatement. A warm spoonful of blueberry crisp covered in melty vanilla ice cream is an OMG moment. We need this!!

How to make healthy blueberry crisp

Like my cherry crisp, this quintessential summer dessert is super simple to whip yet tastes quite impressive. While it requires a couple unique ingredients, I swear the flavor and texture bomb they add are SO freaking worth it.

  1. Add blueberries right to your greased baking dish to save on dishes. Top with vanilla and a smidge of flour, tossing to combine.
  2. Melt butter in the microwave, then stir in tahini.
  3. Combine flour, oats, sugar, coconut, cinnamon and salt in a mixing bowl. Add tahini butter to form topping.
  4. Sprinkle onto berries, bake, and devour!

cast iron skillet with crisp.

cast iron skillet with crisp.

Key ingredients and tips

  • Blueberries: The star of our crisp! I used frozen, but either works great (or even a combo of fresh and frozen). You could also used mixed berries.
  • Oats: It wouldn’t be a crisp without oats, now would it? You’ll want to use rolled oats, or old-fashioned oats. Use certified gluten free if needed.
  • Flour: I used whole wheat pastry flour here for some extra nutrition, but oat flour would be a great gluten free alternative. You can also use all purpose flour or a 1:1 gluten free flour. Don’t use almond or coconut flour here since they’re not even swaps.
  • Coconut: Unsweetened shredded coconut adds an extra layer of satisfying texture and delicious flavor. You could sub chopped pecans or walnuts if coconut isn’t your thing.
  • Butter: Salted butter is my favorite. Unsalted also works great. You can use vegan butter, too!
  • Tahini: I love the rich, nutty complexity that sesame seed butter adds. It’s what sets this crisp apart from the rest! You can sub almond or cashew butter (I don’t recommend peanut), but I highly recommend the tahini! I use Soom tahini, which isn’t bitter.
  • Cinnamon: For lovely warming flavor.
  • Salt: I love a pinch of salt here to round out all the flavors.

fork in blueberry crisp.

fork in blueberry crisp.

What makes this crisp healthier

  • Whole grain flour and oats: Extra antioxidants, minerals, and fiber, baby!
  • Lower sugar: We’re using just a half cup of lower glycemic coconut sugar, which has the added bonus of lending divine caramel notes.
  • Healthy fats: Using tahini in place of some butter means more brain-boosting fats plus incredible flavor.

Can I use frozen blueberries?

For sure! That’s what I do, especially if it isn’t the middle of summer when bloobs are in peak season.

Can I use other berries?

Yes! You could use frozen mixed berries, or any combo you like of raspberries, blackberries, and blueberries. Know that strawberries are less sweet so I’d stick to the sweeter berries.

plate of blueberry crisp with fork.

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plate of blueberry crisp with fork.

Can I make it ahead?

Yes! Make the crisp as written but don’t bake it. Cover with foil and refrigerate until you’re ready to bake. Ideally, let it sit at room temperature before baking it per the recipe instructions.

How to store

I like to store leftovers in the refrigerator, but you can leave the cooked crisp on the counter, covered, for up to a day. This crisp will last for up to five days in the refrigerator.

If you use fresh berries, it can also be frozen for up to three months. I don’t recommend freezing this if you started with frozen berries.

More sensational fruity desserts

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plate of blueberry crisp with ice cream.plate of blueberry crisp with ice cream.

Healthy Blueberry Crisp Recipe


  • Author:
    Alexis Joseph | Hummusapien

  • Prep Time:
    5 minutes

  • Cook Time:
    35 minutes

  • Total Time:
    40 minutes

  • Yield:
    8 servings 1x

  • Category:
    Dessert

  • Method:
    Oven

  • Cuisine:
    American

  • Diet:
    Vegetarian

Description

My all-time favorite easy summer dessert, Blueberry Crisp with an unforgettable tahini coconut crumble! You may never want another crisp again.


Ingredients


Units


Scale

  • 5 cups blueberries (I used frozen)
  • ½ tsp vanilla extract
  • ½ cup + 2 tbsp whole wheat pastry flour, divided (or all purpose flour or oat flour)
  • ¼ cup salted butter, melted
  • 3 tbsp tahini
  • ¾ cup old-fashioned oats
  • ½ cup coconut sugar (can sub regular sugar)
  • cup unsweetened shredded coconut
  • ¼ tsp cinnamon
  • ¼ tsp fine sea salt

Instructions

  1. Preheat oven to 375F. Grease a 10-inch oven-safe skillet or 9×9-inch baking dish with cooking spray.
  2. Melt butter in a small bowl. Whisk in tahini and set aside.
  3. Place blueberries in baking dish. Add vanilla and sprinkle with 2 tbsp flour, tossing well to coat blueberries in flour.
  4. In a medium mixing bowl, whisk together remaining ½ cup of flour, sugar, coconut, cinnamon, and salt.
  5. Add butter mixture to mixing bowl and use your hands to combine until a crumbly dough forms. Sprinkle on top of blueberries.
  6. Bake for 35 minutes. Enjoy topped with vanilla ice cream!

Notes

VEGAN: Use vegan butter.

GLUTEN FREE: Use certified gluten free oat flour and oats.

Keywords: healthy blueberry crisp

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