Versatile Tarragon Crumble for Desserts
This recipe is part of our collaboration with Dolcela. We used their Panna Cotta mix to serve this Crumble. These are the reasons why we like this recipe:
- the Crumble is crunchy, golden brown, with a subtle tarragon flavor
- serve for breakfast, dessert, or snack
- keeps well (up to 10 days)
- quick and easy recipe
- excellent for kids and adults
Storing
Store the Tarragon Crumble in an airtight container at room temperature for up to 10 days. Sprinkle over fruit salad or ice cream or stir into yogurt for breakfast, along with fresh seasonal fruit. We love topping panna cotta, mousse, or other creamy desserts with this crumble.
How to make Tarragon Crumble at home (video)
Check this quick video to master making Tarragon Crumble at home.
Try these Crumble recipes
- Blackberry Mousse with Rosemary Crumble
- Greek Yogurt Cream with Peaches and Crumble
- Raspberry Crumble Bars
- Crumble Apple Pie
- Coconut Cherry Crisp
- Strawberry Crisp
METHOD
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preparation
Preheat the fan-assisted oven to 170°C / 340°C or a regular oven to 180°C / 350°C. Line a 30 cm x 40 cm (or 12-inch x 16-inch) baking sheet with parchment paper.
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Tarragon Crumble
Combine all-purpose flour, ground almonds, sugar, and diced tarragon in a bowl. Cut the cold butter into small cubes and add to the dry ingredients. Using your fingertips, lightly rub the butter into the mixture to get a sand-like texture, then knead it together to combine. Refrain from overworking the mixture. Grate the mixture over the prepared baking sheet. Place in the oven and bake for 15 - 20 minutes or until golden brown and crunchy. Cool, and keep in an airtight container at room temperature until needed.
