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. Like my healthy cherry crisp, healthy apple crisp, and healthy peach crisp, this warm weather recipe is super simple to whip yet tastes quite impressive. I swear the flavor and texture bomb the tahini and coconut add are SO freaking worth it.
Ingredients
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: Why 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.
See recipe card for exact ingredient quantities.
How to make
Health benefits
Whole grain flour and oats: As a dietitian, I love that this crisp boats 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.
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
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!!
Healthy Cherry Crisp Raspberry Oatmeal Bars Blueberry Pie Bars Chocolate Drizzled Fruit Kabobs Chocolate Drizzled Wine Soaked Grapes
GLUTEN FREE: Use certified gluten free oat flour and oats.
