Velvet Lavender Organic Apple Crisp

Eco-ista note: Most of the Valley’s apples are summer varietals such as Annas; for fall be on the lookout for Red and Golden Delicious, Jonathan, Granny Smith, Pink Lady or Arkansas Black from the cooler portions of the state such as Willcox, Wickenburg and Sedona.
Photography By Heather Gill | September 15, 2008


Heat oven to 350º. Butter a 9×11-inch stainless steel or glass baking dish.

In a bowl, toss apples with vinegar and sea salt; set aside.

In a separate bowl, fold together the organic lavender sugar, flour, oats and nuts. Cut the cold butter into small pieces. With your fingers, massage the butter into the dry ingredients until it makes a crumble. Place the apples into the baking dish. Gently sprinkle the topping mixture over the apples. Bake for 30 to 45 minutes. Check after 30 minutes.

Serve warm. For variations, serve with organic vanilla ice cream, crème fresh or a drizzle of pure whipping cream or, my low-calorie favorite, vanilla Greek yogurt.

*Lavender vinegar and sugar are available at La Bella Terre. An option is to use lemon juice or verjuice in place of the vinegar. You can also harvest your own lavender blooms and pulse a small quantity into organic cane sugar using a blender or food processor.

Recipe compliments of Terri Nacke, the eco-ista and founder of La Bella Terre;

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  • ¼ to ½ cup lavender vinegar*
  • ¼ teaspoon sea salt
  • 3–5 pounds organic seasonal apples, cored, peeled and thinly sliced crosswise
  • 1 cup whole-wheat pastry flour
  • 1 cup organic lavender sugar*
  • 2/3 cup organic oats (not quick-cooking)
  • 1 stick organic unsalted butter, cold
  • ½ cup walnut or pecan pieces
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