Tahini Apple Crumble!

I have been using tahini in a lot of my desserts lately........I love the savory nutty addition to chocolate brownies, cakes and bars.

I haven't quite found the perfect tahini for me (yet).   I fell in love with a Greek tahini, but can't find it anymore......and recently tried an Israeli tahini, but it was too thin for my liking.

Let me know if you have a brand that you love.

Anyway, apple desserts are on the menu all month, and this tahini "crumble" from my friend Shannon's book Modern Jewish Comfort Food, does not disappoint.

The photos don't do this easy dessert justice.   I actually loved it even more the next day, served cold and firm out of the fridge.  Your choice.

Shannon's Tahini Apple Crumble: (from Modern Jewish Comfort Food)

7 apples, cut into 1" pieces (the recipe says peel them, but I never do)
1/3 c sugar
1 tbsp cornstarch
1 tsp cinnamon
pinch of allspice, nutmeg, cardamom, ginger (aka "coffee hawaij")
juice of half lemon

for the crumble topping:
1 1/4 c flour
1/4 cup light brown sugar
pinch salt
1 tsp cinnamon
1/3 c old fashioned rolled oats
6 tbsp melted butter
1/4 cup tahini

Preheat oven to 350F.   Grease a 9 x 11 baking dish (cooking spray is fine).

Make the fruit layer:  Combine apples, sugar, cornstarch, cinnamon and lemon juice in a bowl.

Make the crumble:  In a separate bowl, combine all the crumble ingredients, making it clumpy.

Pour the apple mixture into your baking dish and spread out evenly.

Sprinkle the crumble topping over the apples.

Bake uncovered for 45-55 minutes, until bubbling.

Serve warm, or room temp (or cold!!) with vanilla ice-cream, or just naked.

So good!!!

Enjoy.  xo


Caroline said…
Make your own tahini . It is so easy and the flavor and texture are so amazing you will never buy it again . All you do is very very lightly toast the white sesame seeds non stick skillet and keep them moving ( without hulls) in a skillet for approx 4 min. Watch carefully and as soon as they get the tiniest bit of color remove from heat. Let cool while you get out your food processor. Place the blade in and add all the seeds....I usually do 2 cups worth. Start the machine and let it run 10 minutes total. Yes....you can stop and scrape down as needed but go 10 min. The tahini will go through several stages and then ...a miracle...it's an amazing transformation. DO NOT add any oil...the seeds have plenty. The reason all the online recipes are no good is they don't leave the seeds long enough. This keeps for months and you can freeze it. When you make hummus you will be forever glad you made your own tahini.


I use seeds from Nuts.com
Stacey Snacks said…
Thank you! I will try it! Can't believe I never made my own tahini.

Doing it this weekend!

xo Stacey