Jersey Black Butter Apple Crumble with Lavender Infused Cream

Preheat oven to 375°F (190°C).

In a mixing bowl, combine the sliced apples, Jersey black butter, and lemon juice. Toss gently to coat.

Pour the apple mixture into an 8x8 inch baking dish.

In a separate bowl, combine the rolled oats, flour, brown sugar, and cinnamon (if using).

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 30 minutes, or until the topping is golden brown and the apples are tender and bubbling.

While the crumble is baking, prepare the lavender infused cream. Gently heat the heavy cream in a small saucepan over medium heat. Add the dried lavender flowers and heat until just simmering. Do not boil.

Remove from heat and let steep for 15 minutes to infuse the cream with lavender flavor.

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

If desired, whisk in the powdered sugar to sweeten the cream to taste.

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