Lavender Berry Crisp

Lavender Berry Crisp
Photo by Maren Caruso

Ingredients

  • 4 cups raspberries, rinsed
  • 2 to 3 tablespoons dried culinary 'Provence' lavender buds (see notes)
  • 2 teaspoons ground cinnamon
  • ½ cup chopped almonds
  • ½ cup (1/4 lb.) butter, cut into 1/2-inch chunks
  • 1 cup all-purpose flour
  • 1 ¼ cups sugar
  • + 3 more ingredients
    • 4 cups blueberries, rinsed
    • 3 tablespoons lemon juice
    • 2 tablespoons quick-cooking tapioca

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.2. In a food processor or bowl, combine flour, remaining 1/...

View full recipe at My Recipes

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