Blackberry Basil Crisp

Over the past couple of months, I’ve been picking tons of fruit and flowers at a nearby u-pick farm. I’ve become a greedy fruit hoarder! Blueberries, peaches, raspberries and this past weekend, big blackberries. 9.5 pounds of big, dreamy blackberries. After eating many, many handfuls, I washed, measured and froze the berries in 3 cup portions for easy access for baking.

The great thing about this recipe is that it can be used for any fruit. Swap out blackberries for blueberries, peaches, nectarines, cherries… or a combo! I’ve made a peach basil version 3 times this summer and it turned out amazing. It’s an easy recipe to play with and get creative. This crisp is also magically gluten-free. Have fun! I’ll try to post more of my recipes soon.

Gluten–Free Blackberry Basil Crisp

Blackberry Basil Filling:
6 cups blackberries (fresh or frozen are great!)
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons vanilla extract
1/8 teaspoon lemon extract
10 big basil leaves, rolled and cut into thin ribbons

Crisp Topping:
1 cup oats (the gluten-free kind if you are gf!)
1/2 cup gluten free oat flour (you can make your own by pulsing a 1/2 cup in the food processor)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/4 cup brown sugar
1/3 cup cold butter, cut into small cubes + a little extra to grease baking pan
1/3 cup chopped nuts (I like to use walnuts, but almonds or pecans are good, too)

▸ Preheat oven to 375. Grease pan. I use a 9”x9” pan, but a pie pan will work.

▸ Filling: Stir the berry/basil filling ingredients together until evenly combined.

▸ For the crisp topping: first pulse the 1/2 cup of oats to make your oat flour and then place all the ingredients (except the nuts) into the food processor. Pulse about 8 times (holding down about 5 seconds per pulse), until a lumpy, but well-mixed crumbly mixture is achieved. Add nuts to mixture and pulse 2–3 more times.

▸ Pour berry/basil filling into greased pan and spread evenly with spoon. Use your fingers to crumble the crisp topping mixture all over the top of the berries and basil. It doesn’t need to be totally even—it’s so nice to have various dimensions of yummy crisp topping while you eat it! Place pan on a larger baking sheet (the berries tend to bubble over—it can get messy) and bake for 30-35 minutes.

▸ Serve warm with whipped cream, yogurt or a scoop of ice cream—I like lavender or vanilla, personally! Serves 6–8 very nice sized portions. YUM! Hope you like it.

Photography by Jen McCabe.

Comments
19 Responses to “Blackberry Basil Crisp”
  1. Kacie says:

    THAT looks and sounds amazing! Perfect for this season.

    Kacie

  2. Jen says:

    Yummmmmm!

    I am curious how many peaches you would use if you were making the peach/basil?

  3. Rachel says:

    Wow, that looks delicious! And I have some basil and blackberries, plus my roommate is gluten-free, so it’s perfect.

    What U-pick farm do you go to, or is it secret? I’d love to find one nearby.

  4. Dani says:

    It’s fun to see a cooking post from you! I love floral and herbal flavors in food so I’ll definitely have to give this a try sometime.

  5. Margherita says:

    Love the combination of blackberries and basil, I’m gonna try this really soon!

  6. Incredible flavour combination!

  7. Ann says:

    Oooooh – this looks delish! And I’ve lots of blackberries waiting to ripen in the overgrown jungle I call a garden! Thanks so much for this unusual recipe.

  8. Sadie says:

    Thanks for this! I usually use a very similar improvised crisp recipe, in terms of topping and spices. I replaced the butter with coconut oil for my vegan friend and did half blackberry and half peaches and nectarines. The subtle touch of basil works out well. A success!

  9. This is so beauteous! And I like how the gluten-free aspect of it comes from oats, which are quite easy to come by. Thanks for the recipe!

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