Gooseberry and Lavender Crumble

400g gooseberries, washed and prepared
100g plain flour (All purpose flour)
50g butter
50g demerara (light brown sugar, granulated) or white sugar
50g chopped hazelnuts

LAVENDER SYRUP
1 teaspoon dried lavender flowers
85g caster (Superfine) sugar
2 thin strips of lemon rind
100ml water
2-4 drops of Lavender Cooking Essence (to taste) (available from Health Shops)

Make the lavender syrup by placing all the ingredients in a small pan and stirring until the sugar is dissolved while bringing it to boil. Boil for 5 minutes. Remove from heat and leave to cool. Add lavender essence.

Place the gooseberries in a 3 pint pie dish or other oven proof dish. Remove the lemon rind from the syrup and pour the syrup over the gooseberries.

Make the crumble. Place the flour in a bowl and add the butter in small pieces. Using your finger tips mix the butter with the flour until crumbly. Stir in the sugar and nuts (the crumble can be made in a food processor).
Sprinkle over the gooseberries and bake in 180C/gas 4 for about 30 minutes.
Serve warm with lavender ice cream, cream or yoghurt.

Note: This dish can be made with rhubarb or plums instead of gooseberries.