Lavender isn’t just for tea sachets or fragrance; using fresh lavender in your sweets—cookies, ice creams, pies, and crisps—highlights bold fruit flavors. This is a summertime favorite created by my college friend Colombe Jacobsen-Derstine, an amazing chef who focuses on natural and healthful cooking. We always meet in the city to try out new bakeries and discuss the latest sweets trends in New York City. When apricots are in season, this wonderfully aromatic combination of lavender and apricot really hits the spot!
- 2 pounds ripe organic apricots (16 to 18 apricots), pitted
- ¾ cup organic cane sugar or maple sugar, plus extra for sprinkling
- 1 tablespoon plus 1 teaspoon organic arrowroot or cornstarch
- 2½ tablespoons dried organic lavender flowers (found at specialty stores and farmers’ markets)
- 1½ cups organic oat flour (see Note)
- Pinch of salt
- 1/3 cup organic unsalted butter, melted
- 1/3 cup organic plain yogurt
Position a rack in the center of the oven and preheat the oven to 400°F. Butter eight 4-inch ramekins, and set them aside.
Cut the apricots into 1-inch pieces and place them in a medium bowl.
In a small bowl, whisk together ¼ cup of the sugar and the arrowroot. Sprinkle this mixture over the fruit, add the lavender flowers, and toss to combine.
Spoon the fruit into the prepared ramekins, leaving ¼ inch at the top for the crisp topping.
Combine the oat flour, remaining ½ cup sugar, and the salt in a medium bowl. Stir in the melted butter. Add the yogurt and mix until everything comes together into a dough.
Using the back of a spoon, spread the topping evenly over the apricot mixture so that it is flush with the rim of the ramekin.
Place the ramekins on a baking sheet and bake for 20 to 25 minutes, or until the topping is golden.
Enjoy warm or at room temperature, with a sprinkling of sugar on top.
Nutritional information includes 1/2 teaspoon of sugar to sprinkle on top of each ramekin.