This recipe was inspired by some lavender sugar we came upon when we visited the Food Nanny Store. I had been to a lavender festival a few years ago in the Olympic Peninsula and fell in love with lavender! I wanted to infuse some lavender sugar of this in my apple crisp recipe and then I created a lemon cream with a hint of lavender! It was a beautiful flavor and hit the spot!
6- 8 (6 cups) granny smith apples peeled and sliced
2 1/2 TBSP lavender sugar
2 1/2 TBSP granulated sugar ( If you don't have lavender sugar get some ha! But no, really you can use 1/3 cup granulated sugar total if needed)
2 TBSP flour
1 TBSP grated lemon zest
1/2 tsp cinnamon
Oat Topping
1/2 cup butter softened
1/2 cup brown sugar
1/2 cup flour
2/3 rolled oats
Lemon Lavender Cream
1 cup heavy cream
1/4 cup homemade lemon curd
1 TBSP lavender sugar (or granulated sugar)
1/2 tsp clear real mexican vanilla (or real vanilla not imitation)
To make crisp:
Place apples in 9x13 baking dish, combine lavender sugar, flour, lemon zest and cinnamon. Add to apples and toss to coat.
To make topping: Mix topping ingredients with a pastry blender or in a food processor.
Sprinkle over apples and bake at 350 for 45 minutes or until bubbly.
To make lemon lavender cream:
Place bowl and mixer attachments in the freezer for 5- 10 min
Pour cream, lemon curd, vanilla and sugar in bowl then beat until creamy and fluffy!
Homemade Lemon Curd
1 cup sugar
2 TBSP corn starch
1 TBSP finely shredded lemon peel
6 TBSP lemon juice
6 TBSP water
6 beaten eggs
1/2 cup butter cut up
To make lavender lemon curd
In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks.. (temper the eggs). Return the egg yolk mixture to the saucepan. Cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Add butter pieces, stirring until well melted. Cover surface of the curd with plastic wrap and chill for at least an hour. Keeps up to one week in the fridge or can freeze up to two months
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