Blueberry tarragon crumble bars with a buttery base, fresh blueberries and tarragon filling, and a crumble topping. The tarragon is herbal and subtle.
Tarragon in a blueberry dessert sounds wrong. It is not. One tablespoon of fresh tarragon chopped and stirred into two cups of blueberries with sugar. Spread over a buttery crumble base of flour, sugar, baking powder, cold butter, one egg, salt, and vanilla. Topped with the remaining crumble. Baked at 375 degrees F (190 degrees C) for 45 minutes until golden.
Tarragon is licorice-adjacent, herbal and slightly sweet, and it folds into the blueberries without overpowering them. You taste it on every other bite, a green note that makes you pause and wonder what is in the filling. These bars are dense, buttery, and fruit-forward, and the tarragon is what makes you pause after the first bite and wonder what is in there.
Tips for Making Blueberry Tarragon Crumble Bars
Chop the tarragon fine
One tablespoon of fresh tarragon, chopped as small as possible. Large pieces release too much flavour in concentrated bites.
Dried tarragon is too intense. Use fresh. The flavour is milder and more aromatic.
Pat the base firmly into the pan
Half the crumble dough pressed into the bottom of the pan. It should be even and compact. This layer bakes into a sturdy, cookie-like base.
The remaining dough is crumbled loosely over the blueberry filling. Do not press it down.
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Blueberry Tarragon Crumble Bar Cookies
Total Time: 50 minutes
Yield: Makes 16 bars 1x
Description
These blueberry tarragon crumble bar cookies combine the sweet juiciness of fresh blueberries with the unique anise-like flavor of tarragon, all atop a buttery crumbly base.
Ingredients
Units
Scale
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and 1 teaspoon baking powder.
- Mix in salt and vanilla extract.
- Use a fork or pastry cutter to blend in the butter and egg.
- Dough will be crumbly.
- Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch.
- Gently mix in the blueberries and tarragon.
- Spread the blueberry mixture evenly over the crust.
- Crumble the remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown.
- Cool completely before cutting into squares.
Notes
For a stronger tarragon flavor, increase the amount of tarragon slightly. These bars can be stored in an airtight container at room temperature for up to 3 days. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream. If you prefer a less sweet dessert, reduce the sugar in the blueberry layer slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Does tarragon taste like licorice?
It has a mild anise-like flavour. In this quantity, one tablespoon for two cups of berries, it is subtle. People who dislike licorice may not even notice it.
Can I use frozen blueberries?
Yes. Do not thaw. Toss with the sugar and tarragon while still frozen. The extra moisture is absorbed during the long bake.
How do I cut clean bars?
Cool completely in the pan. At least one hour. A sharp knife in one smooth motion. Warm bars crumble.