Blackberry Basil Peach Crisp

This has been the dessert of our summer. Granted, I've been cutting back on the sweets (among many things) in an attempt to get in shape. But, sometimes, I have to make something sweet for Keith. And I have to try it, obviously. 

And, y'all, this is gooooooooooooood.

This tasty crisp is easy to make and could be switched up based on whatever fruit you have handy. I've used blackberries and blueberries with the peaches and both are great. And, the addition of fresh basil? Stoppppp with the crazy goodness. I freak out every time I splurge with a spoonful of this stuff. Obsessed!

Recipe adapted from How Sweet Eats.

Blackberry Basil Peach Crisp

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Ingredients:

4 ripe peaches, peeled and cubed
1 to 1/2 cups of fresh blackberries
8 fresh basil leaves, chopped
1 1/2 tablespoons granulated sugar
1 tablespoon all purpose flour
1/8 teaspoon salt

1 cup old-fashioned rolled oats

1/2 cup loosely packed brown sugar

1/4 all-purpose flour

1/4 tsp cinnamon

1/8 tsp salt

6 Tbsp softened butter

Ice cream for serving

Additional chopped basil (optional)

Preheat oven to 375.

In a 9x9 (or similar) baking dish, mix peaches, blackberries and basil with sugar, flour and salt. Toss well and set aside.

In a large bowl, whisk together oats, brown sugar, flour, cinnamon and salt. Use your fingers to crumble in the softened butter. Note, the butter needs to be soft (but not melted) or this won't work. Sprinkle the crisp over the fruit. Bake for 25-30 minutes or until fruit is bubbly and crisp is golden brown.

Serve with vanilla bean ice cream (my personal favorite) and top with more fresh basil.

ENJOY! Your summer will thank you.