Juicy, fresh Oregon blueberries laced with lavender sugar and then topped with a flavorful gluten-free almond flour crumble for a spectacular summer dessert!
Fresh Oregon Blueberries are in season now!
When the sun-kissed days of summer arrive, there is nothing quite like indulging in a warm, homemade dessert that celebrates the season's bounty. This Fresh Oregon Blueberry Lavender Crumble is a delightful blend of juicy Oregon blueberries, fragrant lavender, and a gluten-free almond flour crumble topping. And bonus, it pairs deliciously with vanilla ice cream.
The star ingredient is of course, plump Oregon blueberries that are bursting with flavor. They've been harvested at the peak of ripeness from Oregon's lush blueberry farms. Their natural sweetness and vibrant color make them perfect for all sorts of delicious desserts.
Because I love a good plot twist, I decided to add a touch of culinary lavender to the recipe. Dried culinary lavender is a natural pairing for blueberries, and the floral notes of the lavender compliment the dish, creating a harmonious flavor profile.
A traditional crumble topping uses all-purpose flour, but I wanted everyone in my family to be able to enjoy this dessert, so I created a gluten-free version. This recipe uses a combination of almond flour and gluten free oats to create a delicious, and slightly crunchy topping.
I love that this is an easy recipe that comes together quickly, and bakes up golden brown and bubbly in about 30 minutes. It's a dessert recipe that I make often, especially when family or friends drop by.
This Fresh Oregon Blueberry Lavender Crumble captures the essence of summer - a burst of juicy blueberries, a hint of lavender, and the comforting warmth of a crumble. Whether enjoyed at a picnic or as a cozy dessert at home, it's a treat that celebrates the season.
*Sponsored by The Oregon Blueberry Commission. Post and opinions are my own.
*food photography by Maxwell Husbands
This Fresh Oregon Blueberry Lavender Crumble is best prepared and served the same day. It can be prepared in a baking dish or individual ramekins. I love to serve it in pretty bowls with scoops of vanilla bean ice cream on top or a dollop of freshly made whipped cream.
Fresh Oregon Blueberry Lavender Crumble
Ingredients
1/2 cup granulated sugar
1 tablespoon dried culinary lavender
18ounces (1 pound and 2 ounces) fresh Oregon Blueberries
1 tablespoon cornstarch
1 teaspoon lemon zest
2/3 cup finely ground almond flour
1/3 cup gluten-free rolled oats
4 tablespoons cold butter, cubed
Pinch of salt
Directions
1. Preheat the oven to 375F.
2. To make the lavender sugar, add granulated sugar and dried lavender to a mini or regular sized food processor. Blend until lavender is finely ground into the sugar. Pour the lavender sugar into a bowl and set aside. (You can also grind the lavender into the sugar with a mortar and pestle, but it might take a bit more time.)
3. Place fresh blueberries in a colander and rinse well with cold water. Shake the colander to remove the excess water off the blueberries but do not dry them. Pour them into a large bowl.
4. Toss blueberries with cornstarch until thoroughly combined. The cornstarch will begin to dissolve with the water from the rinsed blueberries.
5. Then add in the lemon zest and 1/4 cup of lavender sugar and toss to combine.
6. Pour the blueberries into an 8x8 baking dish, making sure to include all the cornstarch and sugar water that may have fallen to the bottom of the bowl.
7. In the bowl of the food processor, add ¼ cup (reserving 1 tablespoon) of the lavender sugar, almond flour, rolled oats, cold butter, and pinch of salt. Pulse a few times until the mixture looks like coarse crumbs.
8. Pour the crumble over the blueberries and then sprinkle the remaining tablespoon of lavender sugar over the crumble.
9. Place into the preheated oven and bake for about 25-30 minutes or until the sides of the crumble are bubbly and the top is golden brown.
10. Remove it from the oven and let it cool for about 10 minutes before serving.
11. Serve with vanilla bean ice cream or whipped cream.
Note: the recipe can be doubled and baked in a 9x13 baking dish.
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