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Tarragon Berry Stoop with Anise Oat Crumble

Tarragon has a delicate licorice-like style, marrying nicely with succulent summer time berries on this berry stoop. Underscoring the licorice notes is a crumble topping boosted with anise seeds. It’s as scrumptious for dessert as it’s the subsequent morning for breakfast.

Course: Dessert

Key phrase: berry dessert, crumble dessert, wholesome dessert, oat dessert

Servings: 5

  • 2 cups massive flake rolled oats
  • 1/4 cup mild 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 floor
  • 1/4 tsp salt
  • 4 cups contemporary blended berries or blueberries
  • 1/4 cup orange juice
  • 2 Tbsp chopped contemporary tarragon
  • 2 tsp arrowroot starch or cornstarch
  • Preheat oven to 350 F (180 C).

  • In medium bowl, combine oats, flour, coconut oil, maple syrup, psyllium or chia seeds, anise, and salt till mixed. Put aside.

  • In massive bowl, gently combine berries, orange juice, tarragon, and starch. Pour berry combination 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, till berries are effervescent and topping is evenly browned. Serve heat or at room temperature.

Allison Day, RHN, is a nutritionist, blogger, and cookbook creator. Take a look at her cookbooks, Entire Bowls and Purely Pumpkin (Skyhorse Publishing, 2016). 

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