Lavender Berry Crisp

• 2 to 3 tablespoons dried culinary 'Provence' lavender buds (see notes)
• 2 tablespoons quick-cooking tapioca
• 1 1/4 cups sugar
• 2 teaspoons ground cinnamon
• 4 cups blueberries, rinsed
• 4 cups raspberries, rinsed
• 3 tablespoons lemon juice
• 1 cup all-purpose flour
• 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
• 1/2 cup chopped almonds

1. In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish.
2. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan.
3. Bake in a 350u0b0 oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

lavender buds, tapioca, sugar, ground cinnamon, blueberries, raspberries, lemon juice, flour, butter, almonds

Taken from www.myrecipes.com/recipe/lavender-berry-crisp (may not work)