Here’s the first of this month’s recipes for dishes that use edible flowers. Since lavender is one of my favorites, and since I believe that every now and then we need to have dessert first, here’s a recipe for a luscious fruit crisp.
Lavender-Flavored Fruit Crisp
3 cups blueberries
1 cup cranberries
1/2 to 1 teaspoon lavender
3/4 cup granulated sugar
3/4 cup oatmeal
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup butter, softened
1/2 cup nuts (chopped pecans, chopped cashews, sliced almonds, etc.)
To make the topping, combine the oatmeal, flour, brown sugar and nuts. Use a pastry blender to cut the butter into the oatmeal-flour mixture.
Sprinkle the topping in an even layer over the fruit.
Bake for about 25 minutes, until filling is bubbly. Cool slightly and serve warm.
Until next time,
PS: The fresher the lavender, the more potent the flavor. If you buy lavender instead of growing your own, be sure it’s food grade.