*This post was originally published in July of 2013
Summer is officially in full swing and with the temperatures rising, my idea of spending significant time in my kitchen is dwindling.
Even though I may not have the desire to hang out in front of my oven all day, I do still intend on taking in some of my favorite summertime foods like strawberry shortcake, watermelon, and corn on the cob.
One particular dessert recipe that screams summer has always been crisps. For one, fruit is certainly not hard to come by in July and the act of putting together a crisp is simple. I’ve had many crisps in my day, but I have to say, this one may be a new favorite.
Pairing sweet blueberries with a rich and savory balsamic is a brilliant idea and the delicate white peach marries beautifully with fresh basil. It may sound unconventional, but I assure you, this will blow you away!
I’m happy to announce that I’ve partnered with Shiloh Farms once again to help showcase their line of wholesome and organic products. I worked with them last year on a few different projects and I’m thrilled to be back on board again, creating new recipes using their ingredients.
So back to this crisp….
I probably could just eat the fruit with the balsamic and basil alone.
But then again, why would I do that when I can eat it with a delicious crumbly oat topping?
The topping is quite frankly the best part and only calls for a few simple ingredients. I used coconut sugar mainly because I love the taste and the nutritional value, but feel free to use any other brown sugar you’d like.
Waiting for it to cook is the hard part. Your kitchen will be filled with warm cinnamon scents and sweet oats browning away.
But the end result is well worth the wait.
- 1 pint blueberries
- 2 ripe white peaches
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon agave nectar
- ¼ cup sliced basil
- 1 cup Shiloh Farms Organic Rolled Oats
- ¼ cup Shiloh Farms Organic Coconut Sugar
- ¼ cup Shiloh Farms Organic Coconut Flour
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold butter
- 2 tablespoons agave nectar
- Preheat oven to 350 degrees.
- In a large bowl, mix peaches and blueberries with balsamic and agave. Stir in sliced basil and place mixture in a greased 8x8 baking pan.
- In another large bowl, combine oats, sugar, flour, cinnamon and salt. Cut in cold butter until mixture starts to crumble. Add in agave.
- Place oat topping over fruit mixture.
- Bake at 350 for 20-25 minutes or until top begins to brown and fruit begins to bubble.