Blackberry Lavender Crumble
Fresh blackberries and a small amount of dried lavender come together under a buttery oat crumble topping in this simple baked dessert. The lavender adds a floral note without overpowering the fruit, so the balance matters — start with a little and adjust to taste. It bakes in about 35 minutes and is best served warm.
Equipment
- Mixing Bowls
- Baking dish
- Oven
- Measuring cups
- Measuring spoons
Ingredients
For the Crumble:
- 1 cup all-purpose flour preferably organic
- 1 cup rolled oats gluten-free if needed
- ½ cup light brown sugar packed
- ½ cup unsalted butter cold, cubed
- 1 tsp culinary lavender dried
For the Filling:
- 4 cups fresh blackberries ripe and juicy
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp lemon zest freshly grated
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the all-purpose flour, rolled oats, and brown sugar for the crumble. Add cold, cubed butter and lavender.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized clumps.
- In another bowl, gently toss the blackberries with granulated sugar, flour, and lemon zest.
- Transfer the blackberry mixture into a baking dish and evenly spread the crumble topping over the fruit.
- Bake in the preheated oven for about 35 minutes, or until the top is golden brown and the berry juices bubble at the edges.
Notes
- For added depth, serve with a scoop of vanilla ice cream.
Nutrition
Calories: 448kcalCarbohydrates: 71gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 10mgPotassium: 260mgFiber: 7gSugar: 39gVitamin A: 681IUVitamin C: 21mgCalcium: 61mgIron: 2mg
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