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Home / Recipes / American

Dessert for 8

Blueberry Crisp with Tahini Coconut Crumble

$6.05for 440 minServes 8

Blueberries bake beneath a crisp oat, coconut, tahini, and whole-wheat topping until bubbling and golden.

Blueberry Crisp with Tahini Coconut Crumble

Photo: hummusapien.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Berries, 25 oz$0.40/oz typical25 oz$10.00Typical price
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Oats, 2.25 oz$0.10/oz typical2.25 oz$0.23Typical price
Shredded coconut, 1 oz$0.30/oz typical1 oz$0.30Typical price
Total for the servings shown$12.10

Swaps

  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaAsian sauces and pastesSugar and brown sugarDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

  • 40 minstart to table
  • Mediumdifficulty
  • 8servings as written
  • $typical cost tier

AmericanVegetarianBudgetDessertsSummer

Typical price

$1.51 per serving$6.05 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 5 cups blueberries
  • 1/2 tsp vanilla extract
  • 1/2 cup + 2 tbsp whole wheat pastry flour
  • 1/4 cup salted butter
  • 3 tbsp tahini
  • 3/4 cup old-fashioned oats
  • 1/2 cup coconut sugar
  • 1/3 cup unsweetened shredded coconut
  • 1/4 tsp cinnamon
  • 1/4 tsp fine sea salt

Steps

  1. Heat the oven to 350 F and place the blueberries, vanilla, and 2 tablespoons flour in an 8-inch square baking dish.
  2. Mix the remaining flour, oats, coconut sugar, coconut, cinnamon, and salt in a bowl.
  3. Work the butter and tahini into the dry mixture until coarse crumbs form.
  4. Scatter the crumble over the blueberries.
  5. Bake for 30 minutes, until the fruit bubbles and the topping turns golden.

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