At our cookbook book club last month it was all about canapés and nibbles. The lemon posset with thyme crumble was my contribution and although I’ve posted a recipe for a lemon and thyme posset some years back, this lemon posset is topped with a delicious crumble flavored with fresh thyme. With my recipe the flavor of thyme is infused in the lemon posset itself but has no topping. I’ve made this dessert many times and always proved very popular. And now, topped with a delicious thyme crumble made with oats, worth trying this new up-dated version. So here I’m focusing on the thyme crumble. Plus, it’s so simple to make and with the holiday season fast approaching, you might just need a quick make ahead dessert recipe up your sleeve.
(Makes 15 servings for shot size glasses)
Recipe adapted from the party-perfect bites cookbook by Milli Taylor
- 50g rolled oats
- 25g salted butter, softened
- 25g demerara sugar
- 3 sprigs of thyme, leaves removed
You will need a small baking tray lined with non-stick baking parchment.
How to make:
Pre-heat the oven to 200C/400F/Gas 6.
Mix together the oats, softened butter and sugar in a mixing bowl. Spread the crumble mixture out on the prepared baking sheet.
Bake crumble for about 15 minutes, stirring half-way through baking. The crumble is done when the oats are lightly browned and crunchy.
Remove from oven and allow to cool. Mix the thyme leaves with the crumble, then sprinkle over the possets and serve.
Note: The original recipe adds sprigs of thyme half-way thorough cooking the crumble. I prefer adding the herb to the crumble when it has cooled for a more pronounced flavor.
Make the crumble the day before and store in an airtight container until needed. Mix in the fresh herbs before sprinkling over lemon possets.