Berry Crumble Bars With Lemon Lavender Icing

I dried a bunch of lavender last year and between syrups, jams, and baked goods, I always enjoy adding a bit of this floral treasure to give a subtle hint of irresistible deliciousness that makes me think of spring. These tasty bars with a crumbly topping is like if a coffee cake and a pie had an easy to make dessert baby. The thing that took me the longest was probably cutting the butter into the flour but you can actually do it in the food processor if you’re impatient.

You can use whatever berries you want—I just so happen to have cherries and blueberries this time around. You can also choose to use a different type of flower flavor, such as rose, jasmine, or orange blossom if you have. The world is your oyster and creativity should know no bounds.

Ingredients

• 1.5 cups flour
• 1 cup granulated sugar
• 1 stick cold unsalted butter, cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 egg
• 1/8 cup milk
• 1 teaspoon baking powder
• 2 tablespoon rum, brandy, cognac, or armagnac (optional)
• 2 cups berries (any kind)
• 1 tablespoon corn starch
• 1/2 cup confectioner’s sugar
• 1 tablespoon lemon juice + zest
• 1 teaspoon lavender syrup or tea

1. Combine the berries, 1/2 cup of the sugar, alcohol of your choice, and corn starch and set to the side.
2. Combine the rest of the sugar with the flour, cinnamon, nutmeg, salt, and baking soda and mix well. Using a food processor or fork, combine the flour with the butter until the mixture is crumbly. Add egg and milk and mix well until the dough comes together, like a sandy playdough.
3. Press 2/3rds into a thin layer on the bottom of a baking pan or baking dish, layer on berries, and then crumble and disperse the other 1/3rd over the berries.
4. Bake at 325F for about 35-45 minutes. Until top is golden. Remove and allow to cool.
5. Combine confectioners sugar with floral syrup/tea and lemon juice/zest. Drizzle over cooled pan. Cut into squares and serve!