Fredericksburg Honey Lavender Peach Crisp

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Tony Maples Photography


No offense to apple pie – among the most iconic of American desserts and a popular offering during national holidays such as July 4th – but at this time of year in the Texas Hill Country, it’s all about confections (as well as savory dishes) made with local peaches. In season now through the end of August, the exquisite fruit is velvety-smooth, super juicy and sweet with just the right touch of tanginess.

This recipe for peach crisp, from Chef Ross Burtwell of Cabernet Grill in Fredericksburg, features a refreshing twist with lavender flavoring. “While the Texas Hill Country is well known for its peaches, it is becoming increasingly known for its lavender farms as well,” says Burtwell. “Both peaches and lavender come into season at the same time and this recipe makes use of both of them in a delicious fashion.”

Burtwell originally published the recipe in his cookbook, “Texas Hill Country Cuisine, Flavors of the Cabernet Grill.”

Fredericksburg Honey Lavender Peach Crisp

6 servings

Peach Crisp

Photo: Jennifer Whitney


6 cups Fredericksburg peaches, peeled and sliced

1 tablespoon lemon juice

1/4 cup honey

3/4 cup all-purpose flour

3/4 cup rolled oats

1/4 cup firmly packed brown sugar

2 tablespoons lavender sugar *

1/2 teaspoon cinnamon

1/2 cup soft butter

6 scoops vanilla bean ice cream


1. Place the peaches in a 9-inch square pan. Sprinkle them with lemon juice and then drizzle with honey.

2. In a medium bowl, mix together all remaining ingredients, except the ice cream, using a pastry blender or fork. Sprinkle this mixture evenly over peaches.

3. Bake in a preheated 350-degree oven for 35-40 minutes or until the top is golden brown.

4. Serve warm topped with ice cream.

* Lavender sugar can be found in gourmet shops or ordered via online sources. Or make it by combining 1/2 cup granulated sugar with 2 teaspoons dried culinary lavender flowers in a spice grinder.