Strawberry Poppy Seed Crisp with Lavender Honey Cream is a delightfully fresh and simple way to use the best berries of the season. Sweet, oaty and floral flavors combine for a beautiful spring or summer treat.
My husband is still traveling. So I’m taking this opportunity to rent movies that I kept saying I’d watch but then never did…
So far I’ve made my way through:
August Osage County
And The Hunger Games: Catching Fire
It’s almost embarrassing, the lack of movies I’ve watched. So, I’m catching up. Or as a more observant person may call it: not cleaning or organizing and living like a slob until my husband comes home. Nice, right?
I also had the brilliant idea to go to the Farmers Market on Saturday morning and came home with a huge container of fresh wild strawberries. Seriously, yum! Butttt….
I can’t eat all of them before the go bad! They’ve got maybe max 3 days before they start getting soft, and I have a ton of other fresh foods in my fridge that I need to eat (solo, remember). The only logical explanation is to bake them (yes, I realize I could’ve frozen them, but what fun is that?).
So I made this killer amazing Strawberry Poppy Seed Crisp with Lavender Honey Cream! You guyyyyzzzzz. It’s SO good.
Strawberries and little poppy seeds! And chia seeds to thicken it all that you think are just more poppy seeds in there! And salty, oaty crispy topping. And floral, honey lavender cream, cold and milky and just perfect on top! Like melted ice cream but better.
All of the flavors are really bold on their own, but together, total fireworks display. Sweet, fresh, savory, floral. Perfect.
And if you’re like me, you may save a bit of the crisp mixture and bake it separately, so you can put it on ice cream and yogurt too…
And if you’re also like me, you may have save the leftover Lavender Honey Cream and pour it into an iced coffee…
So, there you go. Strawberry Poppy Seed Crisp with Lavender Honey Cream. Bliss.
- 1 quart fresh strawberries, hulled, halved
- 1 ½ tsp. poppy seeds
- 1 ½ tsp. chia seeds
- ¼ cup coconut sugar
- ¾ cup rolled oats
- 1/3 cup buckwheat flour (or your favorite gluten free flour)
- ½ tsp. Kosher salt
- ¼ tsp. cinnamon
- 1/8 tsp. cardamom
- 5 Tbs unsalted butter, cold
- 1 cup unsweetened almond milk
- ½ tsp. vanilla extract
- ½ tsp. dried lavender flowers
- 1 tsp. honey
- PREP: Combine the ingredients of the Lavender Honey Cream in a small sauce pan. Heat over low heat stirring until it starts to bubble slightly. Remove from the heat, pour into a jar once it has cooled, and place (covered with a tight lid) in the fridge for at least 1 hour before using. The flavor intensifies the longer it sits in the fridge.
- Preheat your oven to 375 degrees F. Spray a loaf pan (or small baking pan) with nonstick spray.
- Place your halved, hulled strawberries in a heavy-bottomed saucepan, over low heat. Stir carefully until the strawberries start to sweat and release their juices. When the juices start releasing and the strawberries soften (about 10 minutes), turn off the heat. Stir in the poppy seeds and chia seeds. (heating and then combining ensures that your poppy seeds and chia seeds will stay distributed during baking, instead of just sinking to the bottom of the pan, like they would if you stirred everything together cold and dry)
- Pour the strawberries into your baking dish.
- In a large bowl, combine all of the ingredients except for the butter. Use a sharp knife to cut your cold butter into small cubes. Add the butter to the crumble mixture, and then use your fingers to quickly smoosh and combine the butter into the dry ingredients. Use a smear and smoosh method between your fingers, creating crumbles and trying to get most of the dry ingredients combined into some butter. Refrigerate the whole bowl of crumble for 5 minutes to keep the crumble as cold as possible.
- Crumble as much as the crumble over the strawberries as you’d like (um, all of it?).
- Bake for 45 minutes, covered with a tent of foil. Then, uncover the crumble and bake for an additional 15 minutes, until the strawberries are bubbling up throughout the crumble and the crumble is crisp (be careful to not let it burn).
- Let the Strawberry Poppy Seed Crisp cool completely on a wire rack before serving with a splash of Lavender Honey Cream. Pour the Cream through a strainer straight over your dish of Crisp if you prefer not to eat the flowers (I honestly don’t care so when I’m shoveling this in my face in private, I don’t strain).
- Note: leftover Lavender Honey Cream is amazing in iced coffee! Yums!
- Store your crisp covered with plastic wrap in the fridge for up to a week. To reheat, re-crisp in the oven. Keep Lavender Honey Cream in a well-sealed container in the fridge.