Blackberry Peach Tahini Crumble

This Blackberry Peach Tahini Crumble puts a delicious MIND Diet-inspired twist on a classic summer dessert. A traditional crumble is often made with white flour, plenty of sugar, and butter. Here, we swap the white flour for almond flour, reduce the added sugar, use pure maple syrup for sweetness, and replace the butter with creamy, decadent tahini—a smooth paste made from ground sesame seeds. The result is a golden, nutty crumble topping over juicy peaches and antioxidant-rich blackberries. It’s an easy, flavorful brain-healthy dessert that makes the most of fresh summer fruit.

Ingredients:

• 3 cups sliced peaches

• 3 cups halved blackberries or blueberries

• ¼ cup light brown sugar

• 3 teaspoons lemon juice

For the Crumble:

• 1 cup almond flour or whole grain flour

• 1 cup quick oats

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 2 tablespoons light brown sugar

• ⅓ cup pure maple syrup

• ⅓ cup tahini

Directions:

• Preheat the oven to 375°F. Lightly grease a 11-inch cast-iron skillet or an 8 × 10-inch baking dish with cooking spray or a thin layer of butter or coconut oil.

• In a medium bowl, gently toss together the peaches, blackberries, sugar, and lemon juice. Transfer the fruit mixture to the prepared skillet or baking dish.

• In a separate medium bowl, combine the almond flour, oats, cinnamon, salt, brown sugar, maple syrup, and tahini. Stir until the mixture comes together into a crumbly, cookie dough–like texture.

• Sprinkle the crumble evenly over the fruit. It's okay if some of the fruit is still visible—the topping will spread slightly as it bakes.

• Bake, uncovered, for 20–30 minutes, or until the topping is lightly golden and the fruit is bubbling and jammy around the edges.

• Let cool for 20–30 minutes before serving to allow the juices to thicken.

• Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream.