Peach Blueberry Crumble With Lavender and Tea Cookie Topping is a delightful fall dessert. It’s easy to make, and the crumble topping is made from scratch with ingredients you most likely already have on hand as well! The recipe includes lavender flavored sugar cookies that are perfect for topping off this dish!
How to make Peach Blueberry Crumble With Lavender and Tea Cookie Topping
The taste of this dessert is delicious. The peach blueberry crumble is sweet and fruity, with a slight crunch from the walnuts and oats in it. This pairing compliments each other nicely because they both have their own unique flavors but also share some similarities. The lavender tea cookie topping has subtle hints of peppermint which give the dish a little zing to make things interesting while still being kind of soothing at the same time.
These two tastes work well together like peanut butter and jelly or ice cream on cake! You can really pick out one flavor more than others depending on what you’re tasting for that specific moment; I like when all these ingredients combine into something so harmonious that I can’t tell where one starts and the other ends.
Ingredients
For the crumble topping
- ¾ cup whole wheat flour
- ⅓ cup rolled oats
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon (or apple pie spice)
- Pinch of salt
For the filling
- ⅔ cups fresh or frozen blueberries, thawed if using frozen; plus more for garnish*
- *Reduce to ½ cup if you don’t like a lot of fruit in your dishes.
- Pinch of salt
- ⅓ cup buttermilk
- ½ teaspoon vanilla extract
- For the lavender cream
- ¼ cup half and half or whole milk (I used half and half)
- ⅛ teaspoon dried culinary lavender (or one tablespoon fresh)
Instructions
For the crumble topping
Combine flour, oats, sugar, cinnamon and salt in a medium bowl. Add butter to make crumbles. Put on parchment paper lined baking sheet; bake for 20 minutes at 350 degrees F (175 C). Cool before using.
For the filling
Toss blueberries with salt in large bowl until well mixed; set aside while you prepare other ingredients. Whisk together buttermilk, vanilla extract and egg yolk into a small bowl. Add to blueberries and stir gently until well mixed, then set aside in the refrigerator while you prepare other ingredients.
Tips and Tricks
- * For the crumble topping, you can add chopped pecans or walnuts for a different flavor.
- * To make your own lavender tea cookies to put on top of this dish, try using these recipes as an inspiration: Lavender Shortbread Cookies with Honey Sugar Glaze; Vanilla Blueberry & Lavender Tea Cookies; Sage Thyme Rosemary Lemon Drop Cookie Recipe With Powdered Sugar Drizzle. Experiment with flavors!
- * When preparing the filling, use fresh blueberries whenever possible because they have more natural pectin than frozen berries which will help thicken up the mixture while it cools in the refrigerator before baking (or cooking). Be sure not to over-mix the filling or you will end up with a soupy mixture.
- * For best results, use fresh blueberries whenever possible because they have more natural pectin than frozen berries which help thicken up the mixture while it cools in the refrigerator before baking (or cooking). Be sure not to over-mix the filling so that your peach layer isn’t too thin — if you do try using heavy cream instead of milk for rich texture and flavor!
- * If desired, garnish with a dollop of whipped cream on top just before serving.
- * Serve warm or cold after refrigerating overnight.
Conclusion
I hope you enjoyed this Peach Blueberry Crumble With Lavender and Tea Cookie Topping. This is a dessert that celebrates the flavors of summer, it’s great to combine with fresh blueberry tea if you want! You can find more similar recipes on my blog by clicking here. Happy cooking!
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