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Hazelnut and Oreo crumble

An extremely simple but delicious crumble made of hazelnut and Oreo cookies.

Makes 750g.

Allergens & dietary requirements

  • Nuts
  • Soy
  • Vegan


  • 400 hazelnuts
  • 50 cocoa powder
  • 300 Oreo cookie crumbles
  •  as needed Fleur de Sel

Preparation method

  • Dry-roast the hazelnuts in the oven at 160°C for 18 minutes.
  • Leave them to cool for a few minutes.
  • Then blend the hazelnuts with the cocoa powder to form a coarse crumble.
  • Mix this with the Oreo crumble and lastly add some Fleur de Sel.

Serving suggestions

  • Delicious in combination with caramel, pear, and liquorice root.
  • Combines well with components of liquorice, fennel, and apple.
  • Perfect in a dessert with components of white chocolate, raspberry, and beetroot.