Go Back

Berry Lavender Crumble

adapted from "Make It Ahead" by Ina Garten Crumbles can be assembled 4 hours ahead and refrigerated before baking.
Course Dessert
Author Jane


  • 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.