About a year ago, my husband and I enjoyed a date night at The Loft Restaurant & Dairy Bar at Traders Point Creamery. For dessert, the waiter recommended the blueberry basil pie. I was hesitant at first because I had never heard of pie with basil in it and I wasn't sure if I would like this combination. I like to try new dishes, so I ordered a slice. It was delicious!
In our garden, we have both basil and blueberries. I wanted to try and make a dish similar to what I had at The Loft. Instead of making a pie, I decided to make a crisp. I also wanted to incorporate different kinds of basil like the red rubin basil that is shown in the picture above. We didn't grow enough blueberries of our own for me to make a crisp several times to work out the ratio of ingredients in the recipe. We supplemented ours with blueberries we picked at Driving Wind Berry Farm. After making the blueberry basil crisp several times this summer, we have decided to finalize our recipe. One of our boys said, "I like food science and taste testing."
Here's our recipe! Click here for the pdf version. Enjoy!
Blueberry Basil Crisp
Supplies
8 inch square baking dish
2 bowls
2 mixing spoons
Filling Ingredients
6 cups blueberries
1 tablespoon cornstarch
¼ cup sugar
¼ teaspoon salt
¼ cup fresh basil roughly chopped
2 teaspoons lemon juice
Topping Ingredients
½ cup quick oats
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¾ walnuts
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter
Directions
Preheat oven to 375 degrees.
Make the filling by combining: blueberries, cornstarch, sugar, salt, basil, and lemon juice in a bowl. Pour into baking dish.
Make the topping by combining: quick oats, flour, brown sugar, cinnamon, walnuts, baking powder, and salt. Fold in butter until mixture is crumbly. Crumble topping on top of the filling.
Bake for 40 minutes.