Lavender Berry Crisp

Name: Lavender Berry Crisp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters chopped almonds; 946 milliliters blueberries, rinsed; 113 grams 1/2 cup butter, cut into 1/2-inch chunks; 237 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 Tbsps dried culinary Provence lavender buds (see notes); 3 Tbsps lemon juice; 2 Tbsps quick-cooking tapioca; 946 milliliters raspberries, rinsed; 296 milliliters sugar

Watching your figure? This vegetarian recipe has 419 calories, 5g of protein, and 17g of fat per serving. This recipe serves 8. Head to the store and pick up almonds, blueberries, quick-cooking tapioca, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a blender, whirl lavender and tapioca until finely ground.

Ingredients you will need

Fresh Lavender

Tapioca

Equipment you will use

Blender

Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Bowl

Add blueberries, raspberries, and lemon juice; mix gently.

Ingredients you will need

Blueberries

Lemon Juice

Raspberries

Pour into a shallow 2 1/2- to 3-quart baking dish.

Equipment you will use

Baking Pan

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.

Ingredients you will need

Almonds