Description
A buttery crumble over a succulent blackberry lavender filling creates a charming dessert with a beautiful floral scent. A delightful treat best served warm with ice cream!
Ingredients
Scale
BLACKBERRY LAVENDER FILLING
- 6 cups (623 grams) fresh or frozen blackberries
- 1/3 cup (67 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- 1 tablespoon dried culinary lavender
CRUMBLE
- 1 1/2 cups (180 grams) all-purpose flour
- 2/3 cup (150 grams) unsalted butter, melted
- 2/3 cup (133 grams) granulated sugar
- 2 teaspoons dried culinary lavender
OTHER
Instructions
- Heat oven to 400°F (205°C). Place a 9-inch (23 cm) pie plate over a rimmed baking sheet; set aside.
- FILLING: Place blackberries into a large bowl. In a small bowl, whisk sugar, cornstarch and lavender. Sprinkle over the blackberries. Using a rubber spatula, gently toss the blackberries to evenly coat with the sugar-mixture. Transfer the blackberry-mixture into the pie plate; set aside.
- CRUMBLE: In a small bowl mix flour, butter, sugar and lavender. The crumble may come together into a soft ball. To loosen, break the crumble into small and medium-size crumbs, about the size of a pea and raspberry, respectively. Sprinkle the crumbs evenly over the filling.
- Bake for 35 to 40 minutes or until the fruit begins to bubble and the crumble topping is golden brown in color. Transfer the crumble onto a wire rack and allow it to cool for 15 minutes. Best served warm with vanilla bean ice cream. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Crumble
- Cuisine: American