Pear-Berry Crisp with Lavender Topping

recipe
Lavender lends a subtle floral note to this crisp and complements the berries and pears. Use either fresh or frozen berries. Lavender buds can be found in gourmet specialty stores.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 21 %
Fat 5.5 g
Satfat 2.9 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 2.4 g
Carbohydrate 47.1 g
Fiber 4.7 g
Cholesterol 12 mg
Iron 1.1 mg
Sodium 164 mg
Calcium 21 mg

Ingredients

Filling:
1 cup blackberries
1 cup fresh raspberries
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
2 pounds pears, peeled and cut into 1-inch pieces (about 6 pears)
Cooking spray
Topping:
1/2 cup regular oats
1 teaspoon lavender buds
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons honey

Preparation

Preheat oven to 375º.

To prepare filling, combine the first 6 ingredients, tossing well. Spoon mixture into an 8-inch square baking dish coated with cooking spray.

To prepare topping, place oats in a food processor, and pulse until coarsely ground. Add lavender buds, and pulse 8 times or until combined. Place oat mixture in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 cup sugar, and salt to oat mixture; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 tablespoons honey to oat mixture; stir just until moistened. Sprinkle topping over filling. Bake at 375º for 30 minutes or until golden and bubbly.

Note:

Jennifer Martinkus,

Cooking Light

November 2004
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