Can you bake with lavender?

Yes, lavender is no stranger to the culinary world. It is probably most famous for Herbes de Provence; a blend of rosemary, thyme, oregano, and lavender . It's used frequently in French dishes, cheeses, salads, and baking.

Is all lavender edible?

There are hundreds of varieties of lavender and the majority are safe to eat. But it's best to cook and bake with English lavender varieties such as Lavandula, Angustifolia, Hidcote, Munstead, and Lady Lavender.

Can I make a blackberry lavender crumble in advance?

Yes, crumbles can be easily made the night before. You can serve the blackberry crumble the next day at room temperature or heat in the oven at 375˚F for 20 minutes or until warm.

Blackberry Lavender Crumble

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This blackberry lavender crumble is juicy, fruity and has a slightly floral bite with a crunchy and buttery top. Top with ice cream and enjoy this classic crumble with a twist all summer long.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 9x9 baking dish 1x
Category: Dessert
Cuisine: South African

Ingredients

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filling

400 g Blackberries (approx. 3 containers)
150 g Blueberries (approx. 1 small container, 1 cup)
1 Large Granny Smith apple; peeled, chopped (approx. 1 cup)
1/4 cup sugar
1 Tablespoon dried culinary lavender
2 teaspoons all-purpose flour
lemon juice

Topping

1/2 cup (113 g) unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup (100 g) brown sugar, lightly packed
1 teaspoon dried culinary lavender, for topping

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Instructions

Preheat oven to 350˚F. Set aside a 9 x 9 baking dish.
In a bowl add sugar and lavender together. Using your fingers or the back of a spoon, rub sugar and lavender together to release the oils. Do this for about 2 minutes. Set aside.
Peel, and core apple. Chop apple into chunks and rub lemon juice over the apple so it doesn’t brown.
Add blackberries, blueberries and chopped apple to your baking dish.
Add lavender sugar and flour to your berry mixture and stir together until all the berries and apples are coated. Spread fruit out evenly and set aside.
Make your topping. In a large bowl add butter, flour and brown sugar together. Using your fingers rub the flour, butter and sugar together until it forms large crumbs. Sprinkle topping on fruit to cover the entire dish.
Bake in the oven for approx. 25 minutes or until juices are bubbling and the topping has browned.
Let cool on a cooling rack for 8-10 minutes before serving.
Sprinkle extra lavender buds on top of the baked crumble or on individual bowls.
Serve with ice cream and enjoy.

Notes

Crumble will last 3-4 days stored in the refrigerator.

Nutrition

Serving Size: 1 serving of 9
Calories: 234
Sugar: 19.9g
Sodium: 76mg
Fat: 10.7g
Saturated Fat: 6.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 34.3g
Fiber: 3.7g
Protein: 2.9g
Cholesterol: 27mg

Find it online: https://bakingforfriends.com/blackberry-lavender-crumble/