Ingredients
- 400g Summer Fruit mix (frozen is fine)
- Crumble Ingredients
- 100g plain flour
- 50g butter
- 50g demerara sugar
- 50g chopped hazelnuts
- Syrup Ingredients
- 1 teaspoon culinary lavender grains
- 85g caster sugar
- 2 thin strips of lemon rind
- 100ml water
- 2-4 drops lavender essence
- Firstly make the lavender syrup by placing all the syrup ingredients, except the lavender essence, in a pan and stir until the sugar is dissolve.
- Boil for 5mins, remove from heat to cool. Add the lavender essence.
- Place the summer fruits in a 3 pint ovenproof dish, remove the lemon rind from the syrup and pour over the fruit.
- Make the crumble by placing the flour in a bowl, add the butter in small pieces.
- Mix with your fingertips until you get a crumble. Stir in the sugar and nuts.
- Sprinkle over the fruit and bake at 180°C/gas mark 4 for about 30mins.
- Serve with lavender ice cream or cream.