Strawberry-Lavender Crisp

4
Point(s)
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
8
Difficulty
Moderate
Lavender? In dessert? Yes and yes. The sleepy floral actually wakes up the berry and lemon flavour. And it plays well with dairy — so add a dollop of whipped topping to take it over the top.

Ingredients

Cooking spray

5 spray(s)

Strawberries

2 pound(s), hulled and quartered

Packed brown sugar

4 tbsp(s), divided

Cornstarch

2 tbsp(s)

Lemon zest

1½ tsp(s), finely grated (from about 2 lemons)

Ground lavender

½ tsp(s)

Uncooked old fashioned oats

cup(s)

Table salt

¼ tsp(s)

Unsalted butter

2 tbsp(s), melted

Instructions

  1. Preheat the oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray.
  2. In a large bowl, toss the strawberries with 1 tbsp sugar, the cornstarch, lemon zest, and lavender. Transfer the filling to the prepared dish.
  3. In a medium bowl, combine the oats, salt, and remaining 3 tbsp sugar. Drizzle the melted butter over the oats and toss until well combined. Sprinkle the oats over the filling. Bake until the filling is bubbly and the topping is lightly browned, about 35 minutes.
  4. Per serving (about 1⁄2 cup filling and topping)