Jersey Black Butter Apple Crumble with Lavender Cream

Preheat oven to 375°F (190°C).

In a bowl, combine the sliced apples, Jersey Black Butter, and lemon juice. Toss gently to coat.

Transfer the apple mixture to the baking dish, spreading evenly.

In a separate bowl, combine the rolled oats, flour, brown sugar, and cinnamon.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the apple mixture.

Bake for 25-30 minutes, or until the topping is golden brown and the apples are tender.

While the crumble is baking, prepare the lavender cream. Heat the heavy cream in a small saucepan over medium heat. Add the dried lavender flowers.

Bring the cream to a simmer, then remove from heat and let steep for 15-20 minutes to infuse the flavor. Strain the cream through a fine-mesh sieve to remove the lavender flowers.

Whisk the lavender-infused cream with the powdered sugar until soft peaks form. Taste and add more powdered sugar if needed.

Let the crumble cool slightly before serving. Serve warm with a dollop of lavender cream.