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Yoghurt crumble

A beautiful recipe for a very fine yoghurt crumble that adds a tart yet sweet touch to dishes. Delicious in combination with ice cream.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 680g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian


  • 250 flour
  • 250 sugar
  • 175 butter
  • 2.5 tbsp Yopol (yoghurt powder)

Preparation method

  • Rub together the flour with the sugar and butter with your fingertips to create a crumble. 
  • Bake the crumble at 160°C for 20 minutes. 
  • Leave the crumble to cool down and then chop into a fine powder. 
  • Mix the crumble with the yoghurt powder. 

Serving suggestions

  • As a component in a dessert composition with yoghurt, honey, and rhubarb. 
  • As a component in a dessert composition with white chocolate, grapefruit, and cranberry. 
  • As part of a pre-dessert with mango sorbet and marinated grapes.