Blueberry Lavender Crisp

As the name of this blog implies, I love lavender and I love to cook. Occasionally, I like to combine the two - I’ve used it in chicken dishes, paired it with lemon in desserts and even with dark chocolate to make Truffles.

Now that we’re approaching the end of summer and the abundance of good, fresh produce is going to dwindle, I’ve been thinking more about the combination of the sweet late season fruit and the mildly flowery aroma of lavender. Peaches and plums would both work with the flower, as would blueberries.

It just so happens I was going to a dinner party and was asked to make a “healthy” dessert. Perfect opportunity for me to play and take this thought process into reality. Here’s the result:

Blueberry Lavender Crisp

2 Pints fresh blueberries
juice of 1/2 lemon
2 Tbs sugar (optional, I did not use the sugar for this since the blueberries were already so sweet but occasionally it's necessary)
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3/4 Cup Rolled Oats
1/2 Cup all purpose flour
1/4 Cup light brown sugar
1 tsp lavender sugar*
zest of 1 lemon (using a microplane grater, gently remove the bright yellow part only)
1/4 tsp salt
4 Tbs cold butter, cut into small cubes

Preheat oven to 350°F

Coat 8x8 baking dish with non-stick cooking spray

Gently toss blueberries with lemon juice and sugar (if using) and place in prepared baking dish

In a large bowl, combine oats, flour, brown sugar, lemon zest, lavender sugar and salt. Using a pastry cutter or a fork, cut in cold butter until mixture resembles a course meal.

Sprinkle over the top of the blueberries and bake for 35-40 minutes until topping is golden brown and blueberries are bubbling but have not burst.

Serve for dessert with a scoop of vanilla ice cream or for brunch with some vanilla yogurt or a splash of cream.

* Lavender Sugar: In a spice grinder or small food processor, combine equal parts Culinary lavender leaves and granulated sugar. Process until a fine powder.