This delicious Blackberry Crisp is made with blackberries tossed in a lavender-infused syrup, and topped with a crisp and crumbly oat streusel topping. Serve warm with a scoop of ice cream!
Ingredients
For the filling:
1/2cupsugar
1tspdried lavender
2tbspbrandy
24ozfresh or frozen blackberries
2tspcornstarch
For the crisp topping:
2.5ozall purpose flour, by weight(1/2 cup, measured)
1/2cuprolled oats
1/3cupbrown sugar
pinch of salt
6tbspbuttercubed
vanilla ice creamfor serving
Instructions
Preheat the oven to 400 degrees F.
Combine the sugar, dried lavender, and brandy in a small saucepan over medium high heat.
Cook until the mixture turns clear, then continue cooking for five minutes to allow the lavender flavor to infuse into the sugar syrup.
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.
To make the crisp topping, whisk together the flour, oats, brown sugar, and salt.
Add the cubed butter and squish the butter pieces with the dry ingredients using your finger tips, until the butter is well coated with the crumb mixture and broken into small pieces.
Distribute the crumb topping on top of the berries.
Bake the crisps for 30 minutes, until the blackberry mixture is bubbling.
Serve warm with a scoop of vanilla ice cream. Enjoy!