Apple crumble in bowls with vanilla ice cream.

Tahini Apple Crumble

A handful of frozen raspberries, cranberries, or even some chopped pears add a nice twist to the base.

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6-7 Apples, peeled, cored, + chopped
1 Tbsp. Maple Syrup
¼ tsp. Cinnamon
½ tsp. Vanilla


2 Cups Oats
½ Cup Sunflower Seeds
2 Tbsp. Ground Flax
2 Tbsp. Flour (any kind will do. We like Spelt + Buckwheat)
Pinch Sea Salt
½ tsp. Ground Ginger
½ tsp. Ground Cinnamon
Touch of Nutmeg
2 Tbsp. Tahini
4 Tbsp. Olive Oil
5 tablespoon Maple Syrup
½ teaspoon Vanilla

  1. Toss the apple chunks with the maple syrup, cinnamon, and vanilla in a medium sized baking dish (or pie plate)
  2. In a separate bowl, combine all the other ingredients and either with a spoon or your hands, mix until combined.
  3. Sprinkle the oat crumble over the top of the apples and bake in a 180 C (350 F) oven for 30-40 minutes or until golden and the apples are tender.


  1. Sophie, I'm giggling at the fact that you are lamenting beige food just as I am lamenting brown food 🙂 But you shouldn't have worried: this crumble really couldn't be prettier. And it's so funny how sometimes a tablespoon of this or that really does transform a recipe; I love the idea to use tahini here. Happy weekend!

  2. This sounds so lovely! I bet the crumble would be great with any fruit. I thnk i'm going to try this with persimmons 🙂

    1. Oh Maikki, I love the idea of persimmons! Please let me know how it goes. I can't wait to see a picture <3

  3. You had me at the word tahini! It sounds gorgeous anytime of the day. This is definitely on my "to do" list this week. Thanks!

  4. I'm making this!!! Funny as I read your comment about the colors I was thinking of how gorgeous your pics are 🙂

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