Pear-Berry Crisp with Lavender Topping

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.


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


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
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


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.

Jennifer Martinkus,

Cooking Light

November 2004
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