This is how I know summer is officially here.
Warm fruit, a crispy topping and melty vanilla ice cream.
I’m definitely the person who steals all the crisp or crumble off the top and leaves the fruit—there’s just something about that crunchy, buttery layer that I can’t resist.
Sometimes my peaches look almost like mangoes in photos. Maybe my camera gets a little dramatic.
I usually argue that fruit doesn’t always count as dessert, but a good crisp—especially when blueberries are involved—changes my mind. I tend to pick cheesecake over cobbler most of the time, but the hot fruit/cold ice cream contrast, plus a crunchy topping, has been winning me over lately.
I also go through food phases—burgers, salads, pizza—and right now I’m obsessed with roasted fruit. I’ve roasted blueberries, strawberries and more in other recipes, and lately I want to roast everything. Roasted fruit is great plain, spiced, sweet or savory; it makes a simple crisp feel elevated and deeply flavorful.
Now that it’s finally summer, desserts like this feel perfectly appropriate. After big summer dinners, this kind of dessert—warm, comforting and easy—always hits the spot. Sometimes I get indecisive about dinner and end up snacking my way through the evening, but a simple crisp is a reliable, satisfying finish.
This crisp includes a hint of herb—basil—which adds a bright, slightly savory note that pairs surprisingly well with the fruit. If you’re not a fan of basil, leave it out or try other herbs like rosemary, thyme or mint for a different twist. I love experimenting with unexpected flavors in simple desserts.
Fresh Peach, Blueberry + Basil Crisp
2
to 4
45 minutes
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Ingredients
- 4 ripe peaches, peeled and cubed
- 1 pint 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-inch baking dish, combine the peaches, blueberries and basil with the granulated sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss to coat and set aside.
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In a large bowl, whisk together oats, brown sugar, 1/4 cup flour, cinnamon and the remaining 1/4 teaspoon salt. Use your fingers to work the softened butter into the mixture until it’s crumbly and evenly distributed. Sprinkle the oat mixture over the fruit.
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Bake for 25–30 minutes, until the topping is golden and the fruit is bubbling. Serve warm with ice cream and extra basil if desired.
Notes
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Is that not the best part up there?