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
crumble
- 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
filling
- 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.
COTTAGE GROVE HOUSE 
STUNNING.
:) Thank you…
Yes this is the very essence of summer. Delicious and I love the lavender addition!!
Truly was delicious Suzanne. I couldn’t stop once I got started. And I didn’t even need a dish. Just a spoon! :)
Beautiful!
Dimple…thank you. :)
How gorgeous is this!
I know. Every now and then something comes out of the kitchen stunningly gorgeous. This is such a flavorful crumble. And I could eat the topping all day long!
I love the fresh lavender sprigs sprinkled throughout the dish!
Hi there and thank you for stopping in. :) The lavender added a lovely flavor, and using it sparingly is highly recommended so it doesn’t overpower the crumble. Just a hint…
Beautiful dessert, perfect for summer. Great job :-)
Thank you Jess. Certainly is a perfect summer dessert. Even if it’s too hot to turn on the oven, I don’t mind heating the kitchen for a nice fruity crumble. :)
Love the idea of adding lavender flowers here! :) Such beautiful colors.
Just sort of came to me to use lavender flowers in a crumble as I was watering earlier in the day. I should find more uses for the lavender. Such a wonderful essence. Thank you!
OMG this is stunning. I love lavender and crumbles. I like that you used rolled oats and fresh apricots. I’m in love with this recipe. It really does capture the essence of summer. You had me at lavender bush. Sigh!
You and me both Amanda….lavender and crumbles. I was out watering the lavender and realized I had never used it in cooking or baking before. I was very pleased with the flavor. To be honest I was a little concerned before using it because lavender is so overused with soaps and fragrances and cleaning supplies. I didn’t want the crumble to taste “soapy”! It didn’t thank goodness. :) I really didn’t use too much, just enough to know it is present.
That’s great! Yes, I find it’s a stronger scent than flavor. It lends a subtle sophistication that isn’t overpowering if you use it just right!
This is truly the essence of summer.. Sweet strawberries and apricots, mingled with oats and lavender… It sounds heavenly… And looks glorious!
Absolutely perfect.. As always.. ❤️
Hi Prudy! Doesn’t get much better than apricots and strawberries in the summertime does it? I think I ate half of this crumble before the guys even knew I baked it! :) Yes, it’s that good. No dish, just a spoon…
You’re my kinda girl.. ❤️
I love the addition of lavender. We have a fair bit of it in the garden and I have not yet used it in a recipe. Hmmmmm….
Same here. I have a huge lavender bush and this is the first time it occurred to me to cook with it. I guess I associate lavender with dish soap and laundry softeners. But, using it sparingly was rather nice. Didn’t taste soapy at all. :)
beautiful! Lavender seems to be trending ;-)
Hmmm. I haven’t seen it much, but I can see why it’s trending! It’s such a wonderful aromatic essence. I have a huge bouquet sitting right in front of me, and it’s gorgeous and stunningly fragrant.
You know I have 3 lavender plants and I never use them when baking, oh my goodness what’s have I been thinking, love fruit crisps. This looks delicious!
Oh good! You have lavender. Do use some in your baking, you’ll be pleasantly pleased with the results! I think it’s important to use it sparingly though. It’s so pungent and I have a feeling it could be overpowering if too much is added. I loved the subtle flavor in this crumble, and I only used a tablespoon (at the most). :)
This looks amazing. You are so smart to add lavender; I love it in butter, sugar and cakes. :-) There are few things better than a fruit-rich crumble during the summer months. Your family is so lucky to enjoy amazing, fresh desserts made with love. I will absolutely try this; my neighbor has lavendar (and, though I have herbs de provence, I will follow your recipe! ;-) ).
Awww, Shanna…you are right, there are few things better than a fruit-rich crumble. It’s great you have lavender next door and I hope you add some to your next crumble or any baked goodie! Just knowing there is lavender in there makes it more enjoyable. :)
I love crumble season, too! I still have not used lavender in cooking, and am quite jealous of your lavender (and rosemary) bush. All we have growing are inedible shrubs. Your crumble looks beautiful and tasty with all those good ingredients!
I have had this lavender bush for 6 years now Ngan and this is the first time I have used it in cooking! I use my rosemary all the time. Honestly, I associate lavender with soap so much that I hesitated to even use it. But, I was pleasantly surprised with the flavor. It is wonderful. Hope you get a chance to try it someday. :)
Oh Seana, I’m so envious that this isn’t on our table right now! Already this would be a delicious crumble, but the added touch of lavender to give that floral note is just fantastic and something I must remember to try come summer! Delightful!
It’s interesting how I can see your wonderful posts and be envious of your wonderful seasonal foods! I wonder what kind of crumble you could make right now… :)
It’s mostly apples and citrus for us here at the moment… hmmm, not quite as alluring as apricots and strawberries, but will have to make do for now. :)
Wow, just brought home some fresh lavender last night! Can’t wait to make your crumble! :-)
Hope you make one Julianna! Don’t you just love fresh lavender. Sitting in a vase it is so rustic and aromatic…
Yes, I hung mine in three bunches to dry in my dining room. Just love the fragrance in the room and the rustic look of it.
I’m totally with you about crumble! I love them all, sweet or savoury, I don’t care, crumble is always a good idea! Last year I’ve tried to mix peaches and lavender, and it was scrumptious, I cannot wait to try with apricots! Thanks for sharing!
Hmmm. I can’t say I have ever had a savory crumble. Now you have me curious. And yes, crumbles are a good idea. Even for breakfast.
Crumbles are the BEST summer desserts. So easy to prepare and they take wonderful advantage of summer fruits. Lavender is a great addition. It generally isn’t hardy here, but I’d had some going for about 6 years before last winter’s Polar Vortex. Starting over and didn’t get much bloom. Maybe next year…
Oh no…the Polar Vortex must of wreaked havoc on so many levels I can not even imagine. I hope your plants come back vibrant and full of life Michelle.
Love the addition of lavender!
Thank you! :)
We make crumble all year round Seana, we never limit ourselves to summer. Your fruit combo with floral notes of lavender sounds wonderful..
Love to hear how it doesn’t matter the season, you make food you love year round. That is how I operate too! I am curious though…what would you use in a crumble this time of year? I imagine apple would be a wonderful crumble. Even for breakfast!
Yep, apple crumble, rhubarb, pear, all taste delicious even for breakfast
I love this time of year. The fruit, the berries, the crumbles. Life is good!
Hi John! It’s so great to see your presence here today. You have been one busy travelin’ man. I can’t imagine how you are able to keep up with all the comments on your posts let alone visit a tiny little blog like mine!! :) Nevertheless, I am honored you stopped in. Thank you.
I’ll let you in on my secret. It’s the “delete” key. :D
LOL! Good answer… :)
When I read the title, I thought you had used lavender honey because I have used that in a crumble before & it is heaven! Your crumble is a must make too! :) Yummm!
Lavender honey sure sounds wonderful in a crumble. Hope you get a chance to make one using lavender flowers as well. :)
Effing love a good crumble. That looks cracking!! Nice work my friend. Smiley face
Hey thanks! :)
I love your crumble Seana, it looks delicious especially with the lavender :)
Thank you Linda. :)
Hi Seana– we have lavender and rosemary growing next to each other in our side yard too!–although the lavender is definitely taking over the landscape! I’d love to try this– the photo of the lavender next to the fresh fruit is brilliant! thanks!
Hello Rhonda and how interesting you have the lavender and rosemary side by side too! They do make good companions don’t they? This was a first to use lavender in any type of recipe and I was pleasantly pleased. Give it a try! Use sparingly…I think a subtle amount is perfect.
thanks for the lavender tip– we had lavender honey ice cream the other day (BiRite in San Francisco)– delish!
I love the flavors you have used in this crumble! Just lovely!
Thank yo so much. It was a lovely crumble. Perfect dessert for me! :)
Beautiful shots. Great job, Seana!
Hello Patty. Thank you. I take that as a huge compliment coming from you! :)
I never knew lavender was kinfolk to rosemary! We have lavender farms around here in Central Oregon so I know it’s growable in these parts. I’ll have to see about planting some next year! Oh, and the crumble looks delish!
Oh yes! Do plant some, what a wonderful garden plant. Even if you never use it in cooking! But, you’ll be happy to use a bit here and there in your cooking. Especially baking. Thank you and hope things are coming together for you in your move and whatnot!
Thank you so much! It’s been pretty stressful but it’s nice to hop on to my reader board and see what’s cooking in the blogging world! Your posts are always enjoyable for me. :)
Delicious! Just love crumbles, but only home-made! It’s something I never order in a caffs anymore as they’re always disappointing – never enough crumble! And I’m curious about your use of oats and a pinch of salt (I have to have a pinch of salt in porridge). Will have to try this when it’s bearable to use my oven. As it’s only recently that I’ve started to use ol’ fashioned oats again. Such a great flavour.
Yes! We agree with each other about crumbles. I have ordered them out and the topping is never quite right. I was curious about the salt too. And since I was using butter without salt I went with it. I imagine you’ll be happy with it since you use it in your porridge. I love ol’ fashioned oats Johnny. And I chose to use pecans in this instead of walnuts, which I prefer. Thank you for your feedback! Always a pleasure to hear from you!
Perfect crumble – and love the use of lavender. I did not know it was one of the herbs de Provence. Fruit crumble is my favourite go-to dessert all year round. Lovely post and photographs. As usual.
I am a big lavender fan and I love it in so many different dishes. I have 12 lavender plants and I harvest a lot to use fresh or dried. I bet your crumble is delicious :)
You certainly are a lavender fan! 12 lavender plants is very impressive. Your garden must be so beautiful and aromatic! :)
The plants are a border for part of my herb garden – they are beautiful flowers :)