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Blueberry and lavender crumble in jars

Recipe by:Chef Ozzie Chavez
The Paisley Café, Orangevale


  • 1 1/4 lb. fresh blueberries or other summer berries
    1 tbsp. lemon zest
    1 cup all-purpose flour
    1/4 cup brown sugar
    1 tsp. cinnamon
    1/2 tsp. cardamom
    1/4 tsp. salt
    6 tbsp. cold, unsalted butter
    1 tsp. culinary lavender
    Vanilla bean ice cream


Preheat oven to 350 degrees. Gently toss blueberries and lemon zest together in a bowl. Divide mixture evenly among 6 (4-oz.) Mason jars.

With a whisk, mix together flour, brown sugar, cinnamon, cardamom and salt in a bowl. Cut butter into 1-inch cubes and add to flour mixture. Rub gently with fingertips until mixture resembles breadcrumbs. With both palms, rub lavender together over streusel mixture to break up flower buds. Spoon equal amounts of streusel over blueberries in each jar.

Place jars on a sheet pan and bake until streusel is light golden brown and juices are beginning to seep, about 20 minutes. Serve warm or cold with ice cream.

Serves 6

Photo: © 2019 Fred Greaves

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