Course Dessert
Servings 1 Crisp
Author Eva Kosmas Flores


Plum and Berry Filling

  • 1 lb plums pitted and cut into sixths
  • 1 lb mixed berries
  • 1/3 cup granulated sugar
  • 1/3 cup flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg

Lavender Crisp Topping

  • 1 cup rolled oats
  • 2/3 cup flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon dried lavender
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and hard


  1. Preheat the oven to 375 degrees Fahrenheit. For the filling, toss together all of the ingredients until combined. Set aside
  2. For the lavender crisp topping, stir together the oats, flour, brown sugar, granulated sugar
  3. 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.
  4. 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.