Peach Blueberry Basil Crumble

Peach Blueberry Basil Crumble

This crumble represents a celebration of sorts.  On this particular occasion I was:

Celebrating an afternoon spent with friends and indulging in laughter, retail therapy, and insanely good biscuits.

Celebrating progress getting Miss Libby into a new sleep routine.

Celebrating friends who love my child enough to read the same story over and over and do it in character voices.

Celebrating plans that go awry but end up working out the way they were meant to all along.

Celebrating glorious summer days where the trees dance in the breeze and the windows are open.

Celebrating the generosity of others who share their bounty with me.

Celebrating the support of friends and family who remind me that I’m not in any of this alone.

Does it get much better than that?

Peach Blueberry Basil Crumble

Adapted from Bon Appetit

BAH Note: This is what happens when  I buy peaches but don’t have time to wait for them to ripen enough to eat.  I start looking for what else I can do with them.  This particular time I had a perfect bunch of basil and a pint of blueberries.  I just threw them together and let the heat of the oven work its magic.  You can use whatever combination of fruit you have (peaches, plums, berries, cherries, whatever floats your boat) so where I called this Peach Blueberry Basil, you might call it something else entirely.  It goes without saying that if Basil ain’t your thing then skip that ingredient.  And word to the wise, put your dish on a baking sheet…bubbling fruit juice is rocket hot and that’s no joke.

  • 1/3 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 1 cup old fashioned oats
  • 1 stick butter, chilled and cubed
  • 8 cups mixed fruit  (see Note above)
  • 1 cup sugar (if you want to get fancy, put the basil and your sugar in a small container, cover, give it a good shake, and then let it sit for a hour or so to allow the basil to infuse the sugar and the sugar to sort of crystallize the basil).
  • 2 tablespoons corn starch
  • fresh basil (I pinched off about three small bunches of leaves from my plant)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt

Heat your oven to 375 degrees.

Working in short pulses, combine the flour, brown sugar 1/4 teaspoon salt, and the oats in a food processor.  Add the cubed butter and continue to pulse until the butter is fully combined and no dry spots remain in the mixture.

If you put the basil in your granulated sugar, remove the basil, use your thumbnail to tear it into small bits, return it to the sugar, and give it one more good shake.

Place the fruit, granulated sugar, corn starch, basil, lemon juice, and 1/2 teaspoon salt in a large bowl and stir until fully combined.  Transfer the fruit to a baking dish and top with the oat mixture.  Bake for approximately 60 to 70 minutes or until the juices bubble and the topping browns.  Allow the crumble to cool for about an hour before digging in.

{printable recipe}

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2 Responses to Peach Blueberry Basil Crumble

  1. Anne says:

    Our household is so happy! This is great. Thank eweeeeee!

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