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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.

Sharon Shipley, Sunnyvale, California
This Story Originally Appeared On sunset.com

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Credit: Maren Caruso

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Mon Chéri Cooking School and Caterers

Nutrition Facts

409 calories; calories from fat 37%; protein 4.4g; fat 17g; saturated fat 7.6g; carbohydrates 65g; fiber 5.9g; sodium 136mg; cholesterol 31mg.
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