The perfect summer night is only complete with a sweet, fruity peach crisp! Summer means that juicy peaches, tangy blueberries, and refreshing basil are all in season! Put them all together, add some vanilla bean ice cream, and you have the most amazing dessert!
Peach crisp has always been one of my favorite summer desserts because it's fruity, not too sweet, and the crunchy granola bits on top are to die for!
“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” —F. Scott Fitzgerald, The Great Gatsby
I enjoy making recipes with produce that is in season because generally those fruits and vegetables are cheaper at the store and taste better. Peaches, blueberries, and basil are just a few of the delicious produce that are abundant during the scorching summer months. Fortunately, living in Florida makes it so we have an unlimited supply of fresh Georgia peaches! YUM!
Blueberries are also very abundant during the late summer months and the pairing of blueberries and basil is amazing! I know, sounds a little strange, but trust me on this one, it's a game changer! Reducing the blueberries in a roux, with some lemon juice and sugar, cuts the sour tanginess of the fruit and brings out the sweetness. It becomes the perfect topping for a peach crisp and vanilla coconut milk ice cream!
The crisp topping is a mixture of oats, flour, butter, brown sugar, and a few spices. If you are gluten-free, feel free to change both the oats and the flour to the gluten free alternatives and it should work fine! Either way, the oats will get crunchy and crispy!
This recipe, although scrumptious enough to each the entire dish, is better shared with those you love; just like summer nights!
Peach Crisp with Blueberry Basil Sauce
Prep time: 25 min Cook time: 35 min
Total time: 60 min
Cuisine: Vegan
Servings: 6
Category: Desserts, Casserole
Filling:
4 tbsp butter, vegan
2 tbsp flour
4 peaches, slices w/ skin on *
1/3 cup brown sugar, light
1/4 tsp cinnamon
1/2 lemon, juiced
dash salt
Crisp Topping:
2 cups oats, rolled
1/2 cup flour
3/4 cup brown sugar, light
1/2 cup melted butter
1/4 tsp cinnamon
dash salt
Blueberry Basil Compote:
4 tbsp butter, vegan
2 tbsp flour
2 cups blueberries, fresh
1/3 cup brown sugar, light
1/2 lemon, juiced
dash salt
1/2 tsp vanilla extract
1 tbsp basil, fresh, chopped
Directions
1. Preheat oven to 350 °F (175 °C)
2. Cut peaches into slices and set aside.
3. In a sauté pan, melt butter. Once melted, add in flour and whisk to create a roux. Cook roux over medium heat for about 2 minutes to cook out the flavor of the flour.
4. Add peaches, brown sugar, cinnamon, salt and lemon juice. Sauté for 8-10 min until peaches are slightly soft.
5. In a separate bowl, mix together all the ingredients for the crisp topping and set aside.
6. In a 2 1/2 quart (2.3 Liter) casserole dish, place peaches inside and sprinkle crisp topping on top.
7. Cook in preheated oven for 35 minutes, uncovered.
8. While the crisp is cooking, in a small saucepan, melt butter for the blueberry basil compote.
9. Once butter is melted, add flour and whisk to create a roux. Whisk over medium heat for 2 minutes.
10. Add blueberries, brown sugar, lemon juice, and salt. Cook while stirring frequently for about 10 minutes, until blueberries are slightly broken down and a syrup starts to form.
11. Turn off heat and add vanilla and basil. Stir and let sit on burner until the crisp is ready to be taken out of the oven.
12. Once the crisp is slightly golden on top and bubbly around the edges, take it out of the oven and let sit to cool slightly.
13. Serve warm with some vanilla coconut milk ice cream on the side, and drizzle blueberry basil compote on top. Enjoy!
Notes
** I leave the skin of the peaches on because of the nutritional value. If you prefer to peel the peaches feel free!