I like to top this blueberry apple compote with toasted nuts and oats for a dessert that’s reminiscent of a classic crumble, but decidedly less heavy. Chamomile combines beautifully with both apple and blueberries and makes an excellent whipped cream to serve with the compote. Makes 4 servings For the Chamomile Whipped Cream 1 cup heavy cream 2 tablespoons dried chamomile flowers For the Compote 2 apples, peeled, cored, and cubed 4 cups fresh or frozen blueberries 1/4 cup unrefined whole cane sugar 1 tablespoon brandy 1 teaspoon apple cider vinegar For the Oat and Nut Crunch 1/2 cup sprouted rolled oats 1/4 cup chopped raw walnuts 1/4 cup chopped raw hazelnuts 1/4 teaspoon ground cardamom 1/4 teaspoon fine sea salt To make the whipped cream: In a small saucepan over medium heat, warm the heavy cream. When it begins to steam, toss in the chamomile. Turn off the heat, …