This crumble is an easy, make-ahead dish, and tahini adds a creamy earthiness to this classic dessert. Serve with a scoop of ice cream or yogurt, and enjoy!
Serves four or more
For the sesame crumble:
1⁄2 cup all-purpose flour
1⁄3 cup rolled oats
1⁄2 cup brown sugar or coconut sugar 1⁄2 teaspoon cinnamon
1⁄2 teaspoon kosher salt
2 tablespoons toasted sesame seeds, divided 4 tablespoons butter, at room temperature 1-2 tablespoons tahini
Combine the flour, oats, sugar, cinnamon, salt, and 1 tablespoon of the toasted sesame seeds in a bowl. Mix everything together until combined. Add the butter and tahini, and, using your hands or the back of a fork, mix everything together until it has the texture of damp sand. Set aside or refrigerate until ready to use.
Preheat your oven to 375o F and lightly grease an 8” baking dish with butter.
Depending on your preference, peel the fruit or leave the skin on. Roughly chop into 3⁄4 – 1” pieces or slice into wedges.
In a large bowl, combine lemon zest, cinnamon, allspice, ginger, sugar, tapioca/cornstarch, and a couple pinches of salt. Mix to combine, breaking up clumps of zest and ginger with your hands as needed. Add the fruit, juice from 1⁄2 the lemon, and the vanilla extract. Toss everything to coat and add to the prepared baking dish. Sprinkle the crumble evenly over everything, and bake for 35-40 minutes, or until a knife inserted comes in and out evenly, and the crumble is golden brown.
Remove from the oven and let cool at least 20 minutes before serving, alongside some vanilla ice cream.
About the Chef
Signe Quitslund is Kinfood’s in-house chef. She is known for her contribution to some of Seattle’s top kitchens, her gorgeous gluten-free sourdough and her plant- based recipes.