Purple Dog Farm had the privilege of presenting at this year's Finger Lakes Wine Festival. We shared one of our favorite recipes, Apple Lavender Blackberry Crumble. This recipe is extremely versatile and can be used with any seasonal fruit. Today we mixed blackberries and fresh peaches (instead of the apples) - a wonderful combination on its own but extra special when you add lavender to the mix. See below for the recipe.
We have made this with apples, strawberries and rhubarb in the spring, and apples and blackberries in the fall. This tastes amazing with lavender ice cream as well.
It was so nice meeting all of you today! Become a friend on our Facebook page - PurpleDog Farm - and say hi! Thanks Chef Paul and your staff for making room for us in your kitchen and for all your help.
Apple Lavender Blackberry Crumble
1 cup Whole Wheat Flour
2 sticks unsalted butter
1 cup granulated sugar
1 cup brown sugar
½ cup chopped old fashioned oats
½ cup finely chopped walnuts
½ teaspoon salt (optional)
1 cup Assorted flours
This can be an assortment of any flours i.e. oat flour, spelt flour, barley flour, or buckwheat flour
6-8 medium to large apples sliced
1 cup blackberries
2 Tablespoons of Clear Gel (modified food starch) or cornstarch
¾ cup sugar
½ teaspoon cinnamon
2 stems of fresh lavender or ½ teaspoon dried culinary lavender
Take all the ingredients for the topping and using a pastry blender or a mixer fitted with a flat paddle blend till uniform in texture and will hold in a clump when pressed together.
For the filling
Mix sugar, cinnamon and clear gel/cornstarch in the bottom of a bowl
Add sliced apples, berries and lavender flowers and toss till everything is coated.
Place the apple mixture in the bottom of a 9 inch square pan. Top with half of the topping mixture (the rest can be saved for a second crumble!)
Bake in a pre-heated 350 degree oven for 50 minutes or until lightly browned and apples are tender.