Lavender Berry Crisp

Notes: Sharon Shipley uses the floral notes of lavender to complement berries in this delicious crisp. Use the minimum amount of lavender for a subtle accent, more if you love lavender. Serve with vanilla ice cream.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 37%
  • Protein: 4.4g
  • Fat: 17g
  • Saturated fat: 7.6g
  • Carbohydrate: 65g
  • Fiber: 5.9g
  • Sodium: 136mg
  • Cholesterol: 31mg

Ingredients

  • 2 to 3 tablespoons dried culinary 'Provence' lavender buds (see notes)
  • 2 tablespoons quick-cooking tapioca
  • 1 1/4 cups sugar
  • 2 teaspoons ground cinnamon
  • 4 cups blueberries, rinsed
  • 4 cups raspberries, rinsed
  • 3 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
  • 1/2 cup chopped almonds

Preparation

  1. 1. In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish.
  2. 2. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan.
  3. 3. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.
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