Lavender Apple Rhubarb Crisp.

Spring has really inspired my treats this year. I worked in my garden the other week and added a bunch of new plants. It makes me so happy just to sit and look at them. Does anyone else feel that way about their garden? Of course you do J Today I went out and bought 4 different varieties of lavender and planted them. They look so cute, so small and innocent. Soon they will be giant lavender plants blowing up with their awesome purple flowers everywhere.

Speaking of lavender, how about a lavender springtime treat? I think it’s in order.

Lavender Apple Rhubarb Crisp



½ c pecan halves, coarsely chopped

1 c unbleached all-purpose flour

½ c unbleached cane sugar

¼ tsp salt

1 stick or 8 tbsp Earth Balance


4 granny smith apples, peeled and sliced into ½” slices

3 tbsp fresh lemon juice

2 tsp vanilla

5 rhubarb stalks, cut into ¼” chunks

2 tbsp dried lavender, ground in a spice grinder

¾ c unbleached cane sugar

3 tbsp unbleached all-purpose flour

2 tsp cinnamon


Preheat the oven to 350°F. Lightly oil an 8×8 baking dish.

Once the pecans are chopped, set them aside. Combine flour, sugar and salt. Cut in the Earth Balance with a pastry cutter and mix until it starts to resemble fine crumbs. Set aside.

Place the apples in a mixing bowl and toss with the lemon juice and vanilla. Add the rhubarb and all remaining ingredients. Transfer the fruit to the prepped baking dish. Sprinkle the pecan pieces on top of the fruit. Next, sprinkle the flour and Earth Balance mixture over the nuts. Bake 50-60 minutes. Served warm with a cold scoop of ice cream is the way to enjoy this treat.


2 Comments on “Lavender Apple Rhubarb Crisp.

  1. I’ve had some lavender sitting in my cupboards for almost two years, I think I’ve used it once. This sounds really good! I’m always nervous about adding lavender to adapted dishes as I never know where the line is drawn between a nice subtle flavour and a mouth full of flowers.

    • I really love lavender. It’s one of my favorite smells and flavors. I love when I can find an herbes de provence blend that has a bit of lavender added.

      I don’t think this recipe is overly flowery, but I sorta like a lot going on with my flavors and such, so maybe you’d like to start with one tbsp? I also have another lavender recipe coming up soon that you may want to break out that lavender for 😉

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