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Lavender Berry Crisp

Makes 8 servings

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.

Lavender Berry Crisp

Maren Caruso
 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
Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 409Calories from Fat 37
% Daily Value *
Total Fat 17g27%

Saturated Fat 7.6g38%
Cholesterol 31mg11%
Sodium 136mg6%
Total Carbohydrate 65g22%

Dietary Fiber 5.9g24%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.