Cherry Rhubarb Lavender Crumble
Cook time
Total time
Author: whisking life away
Serves: 8
Ingredients
- for the filling:
- 3 cups cherries, pitted and halved
- 7 cups rhubarb, chopped into 1-inch pieces
- 2 tbsp cornstarch
- ½ cup sugar
- for the crumble:
- Adapted from Rustic Fruit Desserts, by Cory Shreiber and Julie Richardson
- ¾ cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¾ cup pecans
- ½ tsp salt
- 1 tsp ginger
- 3 tsp lavender
- ¼ cup butter, melted
Directions
- Preheat the oven to 375°. Butter a square baking dish and place a rack in the upper half of the oven.
- To make the filling, combine the cherries, rhubarb, cornstarch and sugar in a medium-sized bowl and toss well to evenly coat the fruit.
- To make the crumble, mix the flour, oats, brown sugar, pecans, salt and ginger together. Incorporate 2 tsp of the lavender into the crumble and reserve 1 tsp to sprinkle on top right before baking.
- Pour the cherry rhubarb filling into the square baking dish and evenly distribute the crumble topping over it. Take the remaining 1 tsp of lavender and sprinkle it on top of the crumble. Bake for 40 minutes, or until the crumble is golden brown.