Lavender Berry Crumbles

Fruit crumbles are SO perfect in the summer, when fresh berries are abundant. In this crumble we used blackberries and blueberries, but you could also use strawberries, raspberries, or even apricots. We tossed the fruit in our Lavender Infused Cane Sugar, to help bring out the juices. We then topped it with a simple crumble, also using our lavender sugar! 

Be sure to serve with ice cream or fresh whipped cream. 

Lavender Berry Crumbles

Makes 2 mini-crumbles


For the filling...

2 Cups fresh berries

1 Tbsp Lavender Infused Cane Sugar

For the crumble... 

1/4 Cup all-purpose flour

1/4 Cup rolled oats

1/4 tsp salt

1/4 Cup brown sugar

3 Tbsp Lavender Infused Cane Sugar

3 Tbsp unsalted butter, cold


1. Preheat oven to 375°F. Split the berries between two small, oven safe bowls. Add 1/2 Tbsp lavender infused cane sugar to each one, and toss to coat the fruit. Set aside. 

2. Make the crumble- stir together the flour, oats, salt, and sugars. Cut the butter into the flour mixture using a fork or pastry cutter. There should be no pieces of butter larger than the size of a pea. Sprinkle the topping between the two bowls of fruit.  Bake until the fruit is bubbling and the top is brown, about 30-35 minutes. 

3. Let cool and enjoy! 

Krista NelsonComment