Lavender Berry Crisp

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.

Yield: Makes 8 servings

Ingredients

• 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

Preparation

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 1/2 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.

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.

Nutritional Information

Calories:

409 (37% from fat)

Protein:

4.4g

Fat:

17g (sat 7.6)

Carbohydrate:

65g

Fiber:

5.9g

Sodium:

136mg

Cholesterol:

31mg