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["In a food processor, pulse together the oat flour, sugar, cinnamon, sesame seeds and sea salt. add in the frozen butter and peel the tahini off the parchment and break it in pieces into the processor bowl. Pulse until the mixture is the consistency of coarse meal, not worrying if some of the butter lumps are bigger than that. Pulse in the oats, trying not to cut them up too small. Chill or freeze until use. (you can do this a couple of days ahead).", "Preheat the oven to 425 F.", "In a large baking dish (like a 9"" X 13"" Pyrex), toss together the apples, rhubarb, strawberries, tangerine zest and juice brown sugar and butter. Roast for about 25 minutes until the juices are very runny and the fruit softened and, ideally, a little browned on top.", "Scoop out about 1/4 cup of the liquid and mix with the tapioca. Stir the tapioca slurry back into the fruit and transfer the fruit mixture to a 6 to 8 cup baking dish or non-reactive, oven proof skillet. Working quickly, pile on the streusel and pack evenly across the top of the fruit. Place in the oven and bake for 30 minutes.", "Turn oven down to 375 F and bake until the liquids are thick and bubbly and the top of the streusel is richly browned, about 30 more minutes. You may want to put a silpat lined baking sheet below the cobbler dish to keep any drips from scorching on the bottom of your oven.", "Serve warm, with ice cream or soft whipped cream."]
