The year is just long enough that we forget the uniquely fragrant, sweet-yet-tart burst of flavor that comes from farm-fresh strawberries and foraged blackberries. When that moment arrives, the abundance is just about as impressive as the taste. Channel some of that bounty into this berry crumble, where tahini enriches the butter, burnishing and deepening its nuttiness. Sources of berries are many in Western PA, but we like Triple B Farms, where opportunities for family fun sit right alongside the growing fields.
Berry Tahini Crumble Recipe
Ingredients for the filling:
4 cups fresh strawberries from Triple B Farms
1 cup blackberries
1/2 tbsp cornstarch
1 tbsp brown sugar
1 tsp lemon juice
Ingredients for the crumble:
1/2 cup flour
1/2 cup old-fashioned rolled oats
1/4 cup brown sugar, packed
1 tsp vanilla
1/4 tsp cinnamon
6 tbsp butter, melted
1/4 cup tahini
Instructions
- Preheat oven to 350 degrees.
- Cut stems of strawberries. Place the strawberries and blackberries into a large mixing bowl with cornstarch, sugar, and lemon juice, and stir to coat.
- Spread evenly into the baking dish. Set aside.
- In another mixing bowl, mix flour, rolled oats, sugar, vanilla, and cinnamon. Add melted butter and tahini and mix until small crumbles start to form. Sprinkle evenly over berries.
- Bake for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.
- Serve your berry crumble with a scoop of Leona’s Honeycomb Lavender Ice Cream.
Recipes and Styling by Anna Calabrese / Photography by Dave Bryce
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