Fruit or Berry Lavender Crisp
Chris Mulder, Barn Owl Nursery
- 2 T unsalted butter
- 6 c fresh, seasonal fruit or berries, or a combination
- 1 T dried culinary lavender buds
- 1/3 c honey, (lavender honey, if not using lavender sugar)
- 1 T fresh, grated lemon peel
Topping:
- ½ c granulated sugar, (lavender sugar, if not using lavender honey)
- ¼ cup brown sugar
- 1 c flour
- 10 T unsalted butter
- ½ cup chopped, blanched almonds, optional
Butter a 10 x 10 inch glass, ceramic or stainless steel baking dish with 2 T butter. Set aside. Toss fruit with the dried lavender buds. Place fruit in the buttered baking dish. Drizzle with honey and sprinkle with lemon peel.
Topping: Combine the sugars and flour in a mixing bowl, cut in butter with a pastry cutter or knives until mixture is the texture of coarse bread crumbs; gently stir in almonds. Sift crumbled topping evenly over fruit and bake in a 375 degree oven until the top is golden brown and the filling bubbles, about 30 minutes. Serve warm, with vanilla ice cream or whipped cream, if desired. Serves 8
Suggestions: Fresh, seasonal fruits and berries can be used alone or in different combinations. Here are some suggestions of different fruits to try in this recipe.
Cut up fruits: apples, apricots, cherries, peaches, pears, plums
Whole berries: blackberries, blueberries, Marionberries, raspberries
Berry/Fruit: combinations
- 3 cups chopped apples with 3 cups of any one of the berries
- 3 cups chopped apricots with 3 cups of any one of the berries
- 3 cups cherries with 3 cups apricots, peaches or pears
- 3 cups chopped peaches or pears with 3 cups blueberries or Marionberries
- 3 cups chopped plums with 3 cups chopped pears
- 3 cups raspberries with 3 cups apricots, peaches or pears
- 6 cups mixed berries, try different combinations
- 6 cups mixed fruit, try different combinations
