Jersey Black Butter & Apple Crumble with Lavender Infused Cream

Preheat oven to 375°F (190°C).

In a bowl, combine diced apples and Jersey Black Butter. Divide the mixture evenly into four oven-safe ramekins.

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

Rub the cold butter cubes into the oat mixture with your fingertips until it resembles coarse crumbs.

Sprinkle the crumble mixture evenly over the apple and Black Butter filling in each ramekin.

Bake for 25-30 minutes, or until the crumble is golden brown and the apple filling is bubbly.

While the crumble is baking, prepare the lavender infused cream. In a small saucepan, heat the heavy cream over medium heat. Add the dried lavender flowers and bring to a simmer. Immediately remove from heat and let steep for 15 minutes.

Strain the lavender infused cream through a fine-mesh sieve to remove the lavender flowers. Discard the flowers.

Stir in the honey to the lavender infused cream. Adjust sweetness to taste.

Serve the warm crumble with a generous dollop of lavender infused cream.