Lavender Mixed Berry Crisp
My original idea for this OXO post was to make a Dutch apple pie in the deep dish pie pan and then have enough filling to make a crisp in the square baker. That idea flew right out of the window as soon as I tried Tracy’s Gourmet Luscious Lavender Dressing. Tracy’s Gourmet is a local, North Carolina company, and they currently produce three dressings. You’ll be hearing a lot more about Tracy’s in the coming months, because I’ll be doing some recipe development for them (yay!), but the short story is that their Luscious Lavender Dressing arrived at my house a couple of weeks ago (thank you, Tracy!), I tasted it, and immediately decided I needed to do something with berries. So I did.
- 6 cups mixed fresh berries of your choice. I used blueberries, , red and golden raspberries, blackberries and quartered strawberries
- 1/3 cup fruity, , low-acid vinaigrette such as Tracy's Gourmet Luscious Lavender
- 2-4 Tablespoons sugar, , depending on how sweet your fruit is and how sweet you like things
- fairly heavy pinch of kosher salt
- 1/2 teaspoon herbes de Provence
- 1/2 teaspoon vanilla extract
- 1 Tablespoon each cornstarch and finely ground cornmeal, (or 2 Tablespoons cornstarch)
For the Streusel
- 1 stick, (4 oz) unsalted butter, softened
- 1/2-2/3 cup granulated sugar, (to your taste)
- 1/4 cup rolled oats
- 3/4 cup cake flour or all purpose flour
- heavy pinch of salt
- 1/4 teaspoon vanilla extract
For Finishing (Optional)
- coarse salt of your choice
- Place the berries, vinaigrette, sugar, salt, herbs, and extract in a container with a tight-fitting lid. Refrigerate for 2 hours, shaking the container occasionally.
- When ready to bake, place the berries and the collected juices in a square baking pan. Toss with the cornstarch and cornmeal (if using). Set aside and preheat the oven to 375F.
For the Streusel
- Mix together all the streusel ingredients until you have a thick dough. I just used my hand, but you can use your stand mixer if you'd rather.
- Break the streusel apart into delicious pieces and scatter all over the fruit. This is a pretty thick layer of streusel because that's how I like it.
- Sprinkle with just a bit of flaky salt--I used fleur de sel. (optional)
- Bake in the center of the oven for 30-35 minutes or until the streusel is nicely browned and the fruit is bubbing even in the center of the pan.
- Allow to cool and serve warm with a bit of unsweetened whipped cream or plain yogurt.
Note that prep time doesn't take into account the maceration time. Active prep is only about 10 minutes though, honest.
How easy and delicious is that? So good, friends!
I hope you’re as in love with the OXO set as I am, y’all! And the crisp? Fruity, not too sweet, herbaceous, floral. It’s both homey and sophisticated, so it’s perfect for eating curled up on the couch or for serving at your next dinner party! Thanks for taking the time to read today, all. Take care, and have a lovely day.