This is how I know it’s officially summer.
Warm fruit
with a crunchy topping
and melty vanilla ice cream.
I’m the person who always steals the crisp or crumble off the top and leaves the fruit — the crunchy, buttery topping is the best part.
My peaches sometimes look like mangos in photos — maybe my camera is dramatic — but the flavor is unmistakably summer.
I don’t usually argue that fruit counts as dessert, but a good crisp wins me over every time, especially when blueberries are involved. I’ve long reached for cheesecake more often than cobbler, but the hot fruit/cold ice cream combination is changing my mind: warm, jammy fruit with a crunchy topping and a scoop of vanilla is pure comfort.
I’m also in another one of my roasting phases. Lately I’ve roasted strawberries, blueberries and other fruits in everything — smoothies, pancakes, cocktails, parfaits — and now I want to roast every fruit I can find and fold it into both sweet and savory dishes. It’s a little obsessive, but delicious.
Now that summer has really arrived, desserts like this feel perfectly appropriate. Some nights I overthink dinner, scroll through feeds and end up snacking on whatever’s handy — but a summer crisp fixes everything. It’s simple, forgiving and impressive.
This crisp has a subtle herbal note from fresh basil — not overpowering, just a bright lift. If you don’t like basil, leave it out or swap in mint, rosemary, or thyme for different flavor profiles. The recipe is flexible; experiment and make it your own.
Fresh Peach, Blueberry + Basil Crisp
2 to 4
45 minutes
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Ingredients
- 4 ripe peaches, peeled and cubed
- 1 pint of blueberries
- 8 fresh basil leaves, chopped
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1/2 cup loosely packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons softened butter
- ice cream for serving
Instructions
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Preheat oven to 375°F (190°C).
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In a 9×9 baking dish, combine the peaches, blueberries and basil with the sugar, flour and salt. Toss to coat the fruit evenly and set aside.
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In a large bowl, whisk together the oats, brown sugar, flour, cinnamon and salt. Use your fingers to rub the softened butter into the dry ingredients until the mixture is crumbly and evenly distributed. Sprinkle the oat mixture over the fruit and bake for 25–30 minutes, until the topping is golden and the fruit is bubbling.
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Serve warm with vanilla ice cream and extra fresh basil if desired.
Notes
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Is that not the best part up there?