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Preheat your oven to 375F and liberally grease an 8-inch ceramic baking dish with coconut oil.
In a large bowl, combine the tahini, sugar, and maple syrup or honey. Whisk until it forms a thick, smooth paste.
Add the lemon zest, juice, vanilla extract, and milk and whisk to combine.
Add the oat and almond flours, tapioca starch, baking powder, and salt to the tahini mixture and fold together with a spatula.
Glob the batter into the prepared baking dish and use an offset spatula to coax into the corners.
Sprinkle the top with your fruit and sprinkle cane sugar on top for a crispy top.
Bake for 20-24 minutes until the edges are just golden brown.
Let cool for 15 minutes before serving by scooping out a portion into a bowl, top with your favorite non-dairy ice cream.