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.
Tarragon can be replaced with basil or half the amount of thyme.
2 cups (500 mL) large flake rolled oats
1/4 cup (60 mL) light spelt flour or buckwheat flour (for gluten free)
1/4 cup (60 mL) coconut oil, melted
2 Tbsp (30 mL) maple syrup
2 tsp (10 mL) psyllium husk powder or chia seeds
1/2 tsp (2 mL) anise seeds, crushed in mortar and pestle or coarsely ground
1/4 tsp (1 mL) salt
4 cups (1 L) fresh mixed berries or blueberries
1/4 cup (60 mL) orange juice
2 Tbsp (30 mL) chopped fresh tarragon
2 tsp (10 mL) arrowroot starch or cornstarch
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.