apricot, strawberry and lavender crumble

July 21, 2014 § 71 Comments

Am I ever glad it is crumble season!  A simple crumble is the essence of summer.  My favorite dessert involves baked fruit with either crust or a crumbly mixture of oats, nuts and butter.  And here we have it.  A homey apricot strawberry crumble, a little bit tart, slightly sweet, a crispy toasted topping and with a subtle hint of lavender.


We have a ravishing lavender bush happily growing at the side of our house.  It sits next to the rosemary bush and I think they are in a friendly competition to grow larger and more beautiful than the other.   This area is the bumblebee’s main thoroughfare between the garden in the front of the house and the back. This little spot is a wonderfully buzzing place in our yard.   And oh so fragrant too.


I’m sure you’ve eaten lavender and enjoyed it—it’s one of the predominant ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a lovely floral flavor with hints of mint and rosemary (it’s kinfolk) and, used correctly, it makes the perfect essence for cakes and of course, vanilla ice cream.


A subtle amount of lavender adds a nice floral flavor.

I n g r e d i e n t s


  • 1/2 stick cold unsalted butter, cut into small pieces, plus more for baking dish
  • 1/2 cup packed light-brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon coarse salt
  • 1/3 cup dry toasted chopped pecans


  • 4 apricots, pitted and cut into sixths (about 2 cups)
  • about 15 strawberries, hulled and halved
  • 1 tablespoon lavender flowers
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon flour

Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes.  Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Place a non-stick skillet over medium high heat and dry toast the chopped pecans, shaking pan occasionally.  Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes.




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