LAVENDER APPLE RHUBARB CRISP

"Make this lovely crisp when ruby-red stalks of rhubarb appear in supermarkets in the spring. This sweet-tart dessert is especially good served with vanilla ice cream or a big dollop of sweetened whipped cream to which you’ve added a little ground lavender."

FOR THE TOPPING:
1/2 cup pecan halves or large pieces
1 cup all-purpose flour cup sugar
1/4 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch slices
FOR THE FRUIT:
4 large Granny Smith apples
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
4 or 5 large rhubarb stalks
2 tablespoons dried culinary ‘Provence’ lavender buds
3/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. Butter a 13 x 9-inch baking dish.

TO MAKE THE TOPPING:
Place the pecans in a food processor and pulse until coarsely chopped. Transfer to a cup and set aside. Place the flour, sugar, and salt in the food processor. Scatter the butter on top. Pulse until the mixture resembles coarse crumbs.

TO MAKE THE FRUIT:
Peel and core the apples; cut into 1/2-inch slices (you should have about 6 cups). Place in a large bowl and toss with the lemon juice and vanilla. Gut the rhubarb into 1/4-inch slices (you should have about 4 cups). Add to the bowl.

Place the lavender in a spice grinder with 1/4 cup of the sugar. Pulse until the lavender is finely ground. Transfer to a small bowl. Stir in the flour, cinnamon, and the remaining 1/2 cup sugar. Sprinkle over the fruit and toss to combine.

Transfer the fruit mixture to the prepared baking dish. Sprinkle with the pecans. Sprinkle with the crumb mixture.

Bake for 50 to 60 minutes, or until the fruit is bubbling and the topping is golden brown. Serve warm.

NOTE:
Placing the chopped nuts under the crumb mixture helps keep the nuts from burning.

Makes 6 servings
Source: The Lavender Cookbook by Sharon Shipley