Happy 4th of July! Holidays deserve a dessert treat. What better way to celebrate the 4th of July (or summer) than with a Berry Lavender Crumble. Strawberries, raspberries, and blueberries are at their peak at the market and I happen to have lavender blooming in my garden. Fruit desserts are hands down my favorite. Not really a pie person, I do get spooked by the thought of making a pie crust…. Crumbles are quick to put together and result in a simple but beautiful fruit forward comforting, anybody can make, dessert. Yes, I am a fruit crumble fan. My fruit crumbles can vary with what’s in season, some of my favorite combinations are;
- Strawberries + Raspberries + Blueberries
- Peaches + Blueberries + Blackberries
- Strawberries + Rhubarb
- Apricots + Peaches + Plums
- Pears + Cranberries
- Cherries + Almonds
- Apples + Walnuts
Just in case you were wondering the difference between crumbles, crisps, cobblers, buckles, grunts and slumps – oh my!
- Crumbles, crisps and brown bettys are fresh fruit with a streusel topping – baked
- Cobblers are fresh fruit with a biscuit topping- baked
- Buckles are a cake like bottom with fresh fruit on the top baked
- Grunts and Slumps are like cobblers but covered and cooked on the stove top
Two more interesting facts. Pies are NOT “All American” they are believed to have originated with the ancient Greeks. Crumbles, nope not “All American” either, the Brits created them during WW II as an alternative to making pies, saving on the shortage of pastry ingredients. (Wikipedia)
Wishing you a happy 4th of July with family, friends and a holiday dessert.
Berry Lavender Crumble
- 2 cups fresh blueberries
- 2 1/2 cups fresh raspberries
- 2 cups fresh strawberries destemmed and quartered
- 1/2 cups sugar
- 1/4 teaspoon ground dried lavender
- 3 tablespoons cornstarch
- Zest from one lemon
- 3 tablespoons fresh lemon juice
- For the crumble topping
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup toasted old fashioned oats
- 1/2 teaspoon cinnamon
- 3/4 teaspoon Kosher salt
- 1/4 lb. one stick unsalted butter, well chilled and diced
- Vanilla Ice Cream for serving
- Preheat the oven to 350F. Line a baking sheet with parchment paper and arrange 6 crème brûlée dishes on the lined baking sheet.
- In a large bowl, add 1/2 cup sugar and ground dried lavender mix to combine. Add the berries, cornstarch, lemon zest, and lemon juice, gently mix to combine.
- Divide the berry mixture and juices between the 6 crème brûlée dishes.
- For the Crumble Topping
- In a bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, brown sugar, oats, cinnamon, and salt. Mix to combine. Add the butter and mix on low speed until the mixture is crumbly.
- Distribute the crumble topping over the fruit. Bake 35 to 40 minutes or until bubbling and topping is golden. Serve warm with vanilla ice cream.