Blueberry Basil Crisp

For this simple dessert that also works as breakfast. I used a mix of cinnamon and lemon basil. I think lemon thyme or orange thyme would offer lovely flavor in the absence of basil.

I wanted just two servings, baked in a couple of old restaurant bowls I found in an antique shop. This recipe can easily be doubled to fill a casserole dish.

Enjoy the weekend. Bubble up some sweet summer berries and stone fruit. Blueberry Basil Bubble is a blissful way to begin the day and a heavenly way to end it.

Blueberry Basil Bubble

• 2 heaping cups (12 ounces) fresh blueberries, rinsed
• 1 large nectarine or peach, chopped
• 1 tablespoon LunaOlivo Siena balsamic vinegar
• 1 tablespoon honey
• a handful of basil leaves, minced
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons oats, quick or old-fashioned
• 1/4 cup chilled butter

Preheat oven to 400 degrees.

In a glass bowl, toss fruit with vinegar, honey and basil. Transfer to 2 greased (I used butter) oven-safe bowls or individual casserole dishes.

For topping, mix flour, salt, brown sugar and oats together. Cut chilled butter into small pieces. Use your clean fingers to work the butter into the dry ingredients to form a crumbly mixture. Sprinkle over fruit mixture in bowls.

Place bowls on aluminum foil-lined baking sheet. Bake in preheated 400-degree oven for 30 minutes. The juice thickens as it cools. Makes 2 servings. Serve warm or at room temperature.

Tips from the cook

It helps to warm the honey just a bit in the microwave oven to make it easy to stir in and coat the fruit.