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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 8x8 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.