Lavender Blackberry Crumbles

Lavender Blackberry Crisp - An easy, delicious dessert!
Lavender Blackberry Crumble Recipe @fifteenspatulas

Today is the post where despite the fact it’s still snowing in the middle of March, I go to the store, buy frozen berries, and pretend it’s summer with these Lavender Blackberry Crisps. Want to join me?

I got a good summery weather tease earlier this week at The Pioneer Woman‘s ranch in Oklahoma. It reached a high of 80 during the day, and I couldn’t get over how amazing it felt. Looking at this photo again just makes me feel warm inside and excited for when summer finally arrives in the Northeast:


Going out to Ree’s ranch was an absolute blast and I’ll be sharing more photos from the trip on Monday! Ree already has her recap up, which you can read here.

To make this crisp, start with some dried lavender (since it’s pretty hard to get the fresh stuff):

Lavender-Infused Blackberry Crumble Recipe

Combine the lavender in a saucepan with sugar and brandy:

Lavender Blackberry Crumble Recipe

Let it cook to infuse the sugar with the lavender, and add it to your berries along with cornstarch. Distribute in ramekins:

Lavender Blackberry Crumble Recipe

Pile on the crumble topping (yes, I’m a little greedy with the topping):

Lavender Blackberry Crumble Recipe

Bake until the blackberries release their juices and get thick and bubbly:

Lavender Blackberry Crumble Recipe @fifteenspatulas

And serve with a scoop of vanilla ice cream on top:

Lavender Blackberry Crumble Recipe @fifteenspatulas


Lavender Blackberry Crumbles


For the filling:

  • 1/2 cup sugar
  • 1 tsp dried lavender
  • 2 tbsp brandy
  • 24 oz frozen blackberries (can use fresh, if desired)
  • 2 tsp cornstarch

For the crumble topping:

  • 2.5 oz all purpose flour (1/2 cup)
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • pinch of salt
  • 6 tbsp butter, cubed
  • vanilla ice cream, for serving


  1. Preheat the oven to 400 degrees F.
  2. Combine the sugar, dried lavender, and brandy in a small saucepan over medium high heat. Let this heat up until the mixture turns into a clear liquid. Let this cook for five minutes to allow the lavender flavor to infuse into the sugar syrup. After five minutes, strain the lavender out and pour the infused syrup all over the blackberries. Sprinkle the cornstarch all over the berries, and stir to distribute. Portion the berries in six 4oz ramekins (or whatever dish you desire), and set the ramekins on a sheet pan.
  3. Whisk together the flour, oats, brown sugar, and salt. Throw the diced butter in and work the mixture with your hands until the butter is well coated with the crumb mixture and broken into small pieces. Distribute the crumb topping on top of the berries.
  4. Bake the crumbles for 30 minutes, until the blackberry mixture is bubbling. Serve hot with a scoop of vanilla ice cream. Enjoy!
All images and text ©.