Summer is rolling out and berry season continues. And with berries come beautiful crisps, like those heavy on the bush & shrub berries. The strawberry moon made its debut which means the strawberry season is just about at its peak. So! It’s time to focus attention on those dainty raspberries, plump blackberries, and sweeter than tart blueberries. I don’t take advantage of our home garden as much I should, and right now it’s not in full bloom. The herbs, however, always are, and so what more could you do but use them in everything! Basil isn’t just for tomato salads and pasta sauce; it belongs in the sweet things too.

Crispy Basil Berries With Coconut- Hazelnut- Oat Crumble

GATHER THE GOODS

3 cups raspberries

2 cups blueberries

2 cups blackberries

handful of basil, rough chop

handful of mint, rough chop

3/4 cup sugar

juice and zest of 1 medium lemon

splash of vanilla

2 teaspoons cornstarch

pinch himalayan salt

Crispy Crumble

3/4 cup all purpose flour

1/4 cup coconut flour

1/2 cup rolled oats

1/4 cup crushed hazelnuts

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed

MAKE IT

Preheat your oven to 350 degrees.
In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).
Set the berry mixture aside allowing the berries to macerate while you make the crumble.
In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.
Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.
Pour the berry mixture into a prepared casserole dish (mini’s or large) and bake until the top is golden and the berries are bubbly.
Serve the Basil Berry Crisp warm with vanilla ice cream!