Blueberry Basil Crisp

blueberry basil crisp

From Catherine Clark for Bijoux and Bits; adjustments made for Intervale Food Hub members


Fruit mixture:

  • 1 pint of blueberries

  • 6-8 fresh basil leaves, torn

  • 1 1/2 Tbsp granulated sugar or sugar substitute

  • 1 Tbsp all-purpose flour

  • 1/4 tsp salt

Crisp topping:

  • 1 tsp lemon juice

  • 1 cup whole rolled oats (other oats work, just avoid instant)

  • 1/2 cup brown sugar

  • 1/4 cup all-purpose flour

  • 1/4 tsp cinnamon

  • 1/4 tsp salt

  • 6 tablespoons softened butter

  • Optional: lemon curd, warmed for topping

  • Optional: ice cream for serving


  1. Preheat oven to 375 F.

  2. In a 9x9 baking dish, mix blueberries and basil with sugar, flour, salt, and lemon juice. Toss and set aside.

  3. In a large bowl, mix together oats, brown sugar, flour, cinnamon, and salt.

  4. Wet your fingers with water, and combine the softened butter with the oat mixture until it's evenly distributed.

  5. Cover the blueberries with the oat mixture and bake for 27-30 minutes, until crisp topping is golden and fruit is bubbling.

  6. Right before the crisp is done, warm the lemon curd in a microwave on medium for about 15 seconds until it thins slightly.

  7. Serve the crisp warm with ice cream and drizzle with warm lemon curd to serve.