Warning: This recipe is for sesame lovers!

Personally, I love all things sesame and I also like going bold with flavors, so this recipe definitely BRINGS IT. This gluten-free, grain-free, dairy-free, and refined sugar-free crisp has a triple threat of tahini, toasted sesame oil, and sesame seeds, and it is incredibly delicious over the blueberry filling.

If you’re not as into sesame flavor as I am, you can take it down a notch by substituting coconut oil, butter, or ghee for the toasted sesame oil, which is the ingredient that really gives this a sesame kick.

Fruit crisps are one of my favorite things about summer when there is a bounty of berries and stone fruits at their peak of ripeness. As I cannot tolerate oats, I am always experimenting with alternative oat-free toppings, and this is one that I often go back to. It’s EXTRA good served with some vanilla ice cream (non-dairy or dairy, depending on what you can tolerate). I hope you get to enjoy this recipe as one of your summer treats, too!

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Super Sesame Blueberry Crisp

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Jazz up your blueberry crisp with this sesame topping!

Course: Dessert

Keyword: dairy-free, egg-free, gluten-free, grain-free, oat-free, paleo, refined sugar-free, soy-free, vegan

Ingredients

Topping

1 3/4 cup almond flour
1/4 cup tahini (sesame seed butter)
1/3 cup coconut flakes
3-4 tablespoons honey
3-4 tablespoons sesame seeds
2 tablespoons toasted sesame oil**
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

Filling

4 cups blueberries frozen or fresh
2 tablespoons arrowroot powder or 3 tablespoons tapioca starch
1-2 tablespoons honey if using frozen berries, using maple syrup will be easier
1 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees F and grease an 8×8 inch pan with coconut oil.
In a medium bowl, add all topping ingredients and mix well to combine. The mixture should start to clump together into a dough, at which point it may be easier to use your hands to work together the ingredients (I do!).
Add the filling ingredients straight to the pan and toss until the berries are evenly coated with the arrowroot powder, honey, and lemon juice.
Using your fingers, evenly distributed the topping to cover the blueberry filling. You can break up the clumps of dough or leave them chunky, depending on what texture you want!
Bake for 45-50 minutes, until the blueberry filling is bubbling and the top is golden. Let cool 15 minutes before cutting and serving.

Notes

*Substitute maple syrup if vegan. Use 3 tablespoons if you prefer a bit less sweet.

**Sub coconut oil, butter, or ghee for the toasted sesame oil if you want a more mild sesame flavor.