Nectarine and Blueberry Crisp with Lavender

This crisp was delicious and super simple. Any number of summer fruits could be substituted, though I think some sort of stone fruit really compliments the lavender. This recipe makes quite a bit and could be halved to serve 6 easily, especially if you're serving it with ice cream, which I totally recommend. I used 2 Tbs of lavender and it is very pronounced, which I really enjoy, but if you're not big on lavender or want the flavor to be more subtle I would definitely use less. You can taste the topping as you go and adjust as needed. Another plus is that this recipe will work for any kind of crisp you would ever want to make. Just taste as you go and add more or less sugar depending on the sweetness of the fruits you're using.

Topping:

• 1 cup plus 2 Tbs brown sugar
• 1 cup white whole wheat flour, or whatever kind you prefer
• 1/2 tsp salt
• 2 Tbs lavender
• 9 Tbs butter, chilled
• 1 cup pecan, chopped

Stir together sugar, flour, salt, and lavender in a medium-sized bowl. Use your hands to rub in the butter, or use a fork to cut in (if you don't feel like getting down and dirty), until all ingredients are combined and have a crumbly texture. Stir in pecans and set aside.

Filling:

• 2 Tbs flour
• 1/3 cup granulated sugar
• 4 cups nectarines, cut into pieces not much bigger than the blueberries (you want all of the fruit to be around the same size because the texture of the filling will be more appealing)
• 3 cups blueberries
• 1 1/2 tsp lemon juice
• 1/2 tsp vanilla

In a small bowl stir together the flour and sugar, then set aside. In a large bowl, toss the nectarines and blueberries with the lemon juice and vanilla. Add the flour mixture and stir until all of the ingredients are well combined. Pour the mixture into a 2 1/2 to 3 qt baking dish. Spread topping evenly over and bake until the topping is golden and crisp, approximately 30 to 35 minutes, until filling begins to bubble. Let cool slightly and serve with whatever kind of ice cream you think would be delicious, we used plain old vanilla (heavenly), or eat all by itself (not quite as good, but still pretty damn good).

Comments

[Hannah]

That looks so good, and I love the brilliant purple-colored sauce you end up with thanks to the blueberries!

[Lara Adler]

This looks & sounds amazing!! I love lavender in desserts! I'll have to wait another few weeks before I can get blueberries and peaches, but I'm TOTALLY making this! yum!