Blackberry Crisp with Lavender Whipped Cream

Preparation

Blackberry Crisp Steps

Step 1
Preheat oven to 350°F.

Step 2
Combine the blackberries, sugar, cornstarch, juice and zest in a bowl.

Step 3
Transfer blackberry mixture to 2 qt. baking dish. Place dish on a sheet pan to catch the drips as it bakes.

Step 4
In a medium sized bowl, whisk the flour, salt and baking powder together.

Step 5
Add the chopped nuts and sugar. Stir to combine.

Step 6
Cut in butter by hand and then add the oats.

Step 7
Crumble the topping over the fruit evenly.

Step 8
Bake for 45 minutes or until topping is golden brown and filling is bubbling.

Step 8
Serve warm and garnish with lavender whipped cream and sugared flowers (preparation steps listed below) .

Lavender Whipped Cream Steps

Step 1
Combine cream and lavender in a small saucepan.

Step 2
Heat over low until it just starts to simmer.

Step 3
Remove from the heat, cool and strain out the lavender.

Step 4
Pour the cream into a container. Store in the fridge for several hours or, even better, until the next day.

Step 5
Pour the cream into a cold mixing bowl, add sugar and whip on high for about a minute, or until stiff peaks form.

Sugared Edible Flowers

Step 1
Choose preferred edible flowers only, wash and dry completely.

Step 2
Whisk one large egg white with 1 teaspoon of water in a small bowl.

Step 3
Using a small paintbrush, gently brush egg white over entire surface of each flower and sprinkle with white sugar.

Step 4
Place on parchment paper and let dry overnight at room temperature. Note: Sugared flowers can be stored in an airtight container at room temperature for several months.