I love basil.
I love blackberries.
So when I saw a recipe for Basil-Blackberry Crumble on The Bitten Word, I had to try it.
The recipe actually comes from Animal, Vegetable, Miracle. Originally a book by Barbara Kingsolver, this recipe can now be found on-line.
The recipe calls for:
2-3 apples, chopped **
2 pints of blackberries
2Tbsp Balsmic vinegar +
1 large handful of basil leaves, chopped
1/4 cup honey
Preheat oven to 400. Combine the above ingredients in an oven-proof casserole dish, mix and set aside.
5 Tbsp flour
3 heaping Tbsp brown sugar
1 stick cold butter *+*
Cut butter into flour and sugar, then rub with your fingers to make a chunky, crumbly mixture. Sprinke it over the top of the fruit, bake 30 minutes until golden and bubbly.
*I used 2 Braeburn apples, mostly because that's what the store had in organic, and I thought I'd remembered they were good baked. I was right!! They baked to tender perfection, not too sweet and not too tart.
+ I forgot to add the vinegar. I may add it the next time I make this recipe and see how it tastes. But it was fabulous without it.
*+*I chose to use Earth Balance Organic Buttery Spread, original whipped, instead of the butter. I was a little concerned as to how this would work, but I really wanted something lower in fat and cholesterol. It worked wonderfully. I used my hands to mix the topping and I got a lovely crumbly texture:)
Before Jack Frost has his way, and the fresh summer delights of basil and blackberries are but a memory, I will make this recipe again!!