1 tbsp lavender, 1 Bramley apple, 100g rice flour, 25g ground almonds, 50g butter, 50g caster sugar.
As some of you may have seen from Twitter this evening, I have just eaten an entire crumble to myself. This crumble to be precise.
Apple and lavender is an absolutely luscious combination of flavours - fresh, sweet, juicy fruit - the exotic perfume of the lavender complimenting the tartness of the apples. I cannot recommend this enough. And don't worry - for those of you who struggle with white flour, this combination of rice-flour and ground almonds make a light, tummy friendly crumble.
1) Add the lavender to 150ml water and bring it to the boil. Remove half of the lavender and discard.
2) Peel, core and dice the apple, then add it to the lavender water along with 1 tsp caster sugar. Simmer for 5 minutes and strain the lavender and apple from the water.
3) Cut the butter into small cubes and either blitz in a blender with the rice flour, ground almonds and caster sugar or rub the butter into the dry ingredients with your fingers until rough crumbs have formed.
4) Spoon the apple and lavender into a baking dish and sprinkle over the crumble. Bake in the oven for 8-10 minutes until the topping has turned golden brown.
Allergic to eggs? Instead of custard, why not serve with Rachel's Organic Greek Yoghurt