After over two weeks away, I am finally back home in my little corner of Portland, riding the last of the heat wave that slammed the city while I was gone. Ten days in a row at over 90 degrees Fahrenheit is quite a lot for an area used to overcast skies and lots and lots of rain. The garden has exploded because of it, and the once uniform aisles are now overgrown with tomatoes, squash, and melon vines that have slowly but surely overtaken the yard. The chicks are now chickens, with all their fluffy down completely gone, and a whole new batch of flowers in the garden are blooming. It’s crazy how much can change in just a couple of weeks, I almost feel like I was away for months with how different everything looks.
I made this in my lovely round Falk copper Au Gratin pan, which is perrrrfect for crisps. The depth allows for the ideal berry-to-crisp ratio (aka a good amount of topping crisp for every bite of berry), and the large size makes it party-friendly. Plus, it’s copper, which always looks amazing and distributes the heat through the pan evenly, so you don’t end up with any weird burnt areas on the crisp topping. And awesomely enough, the kind folks over at Falk have offered to give a pan away to one of you, as well!!
You can enter the giveaway through instagram here. To enter, you must: 1) follow me on instagram 2) either regram that photo or take your own photo 3) say what you would make with the pan in the caption, @mentioning me (@evakosmasflores) and Falk copper (@falkusa), and use the hashtag #copperpangiveaway to help me track your entry.
Falk is also offering a coupon code just for all of you for 20% off individual cookware items and covers (sets are excluded). The code is AIC20 and it is good through the end of this month (July), and the discount cannot be combined with other discount offers. To use the Coupon Code, just enter the code in the Discount Code field in your Shopping Cart. The Shopping Cart can be accessed in the upper right-hand corner of the Falk website by clicking on “Go To Shopping Cart”.
Best of luck everyone, I can’t wait to hear your ideas!!
Preheat the oven to 375 degrees Fahrenheit. For the filling, toss together all of the ingredients until combined. Set aside
For the lavender crisp topping, stir together the oats, flour, brown sugar, granulated sugar
lavender, allspice, nutmeg, and salt in a large bowl until combined. Cut the butter into pea-sized pieces over the bowl and stir to coat them in the flour mixture. Set aside.
Empty the filling into a 28mm Falk au gratin pan. Evenly distribute the crumb topping over the top of the pan and bake in the oven until the crumb topping turns lightly golden and the fruit filling bubbles around the edges and looks jammy, about 50 minutes. Remove and allow to cool for 15 minutes before serving.