Name: Tarragon Berry Slump with Anise Oat Crumble
Ingredients: 2 cups large flake rolled oats; 1/4 cup light spelt flour or buckwheat flour (for gluten free); 1/4 cup coconut oil, melted; 2 Tbsp maple syrup; 2 tsp psyllium husk powder or chia seeds; 1/2 tsp anise seeds, crushed in mortar and pestle or coarsely ground; 1/4 tsp salt; 4 cups fresh mixed berries or blueberries; 1/4 cup orange juice; 2 Tbsp chopped fresh tarragon; 2 tsp arrowroot starch or cornstarch

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How this works

Tarragon Berry Slump with Anise Oat Crumble

Tarragon has a gentle licorice-like taste, marrying well with succulent summer berries in this berry slump. Underscoring the licorice notes is a crumble topping boosted with anise seeds. It’s as delicious for dessert as it is the next morning for breakfast.

Course: Dessert

Keyword: berry dessert, crumble dessert, healthy dessert, oat dessert

Servings:

Author: Allison Day, RHN

Ingredients

2 cups large flake rolled oats
1/4 cup light spelt flour or buckwheat flour (for gluten free)
1/4 cup coconut oil, melted
2 Tbsp maple syrup
2 tsp psyllium husk powder or chia seeds
1/2 tsp anise seeds, crushed in mortar and pestle or coarsely ground
1/4 tsp salt
4 cups fresh mixed berries or blueberries
1/4 cup orange juice
2 Tbsp chopped fresh tarragon
2 tsp arrowroot starch or cornstarch

Instructions

Preheat oven to 350 F (180 C).
In medium bowl, mix oats, flour, coconut oil, maple syrup, psyllium or chia seeds, anise, and salt until combined. Set aside.
In large bowl, gently mix berries, orange juice, tarragon, and starch. Pour berry mixture into 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking dish. Dot crumble topping evenly over berries. Bake for 35 to 45 minutes, until berries are bubbling and topping is lightly browned. Serve warm or at room temperature.

Notes

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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