Blackberry Basil Crisp
- 9 cups blackberries, fresh
- ⅓ cup sugar
- ¼ cup all-purpose flour
- 1 tablespoon Morton & Bassett Dried Basil
- 1 tablespoon lemon juice
For the Topping
- 1 ½ cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 1 cup salted butter, cut into small pieces
- Vanilla ice cream (optional)
Preheat the oven to 350F.
In a large mixing bowl, mix together blackberries, flour, sugar, basil and lemon juice.
In another bowl, combine oats, flour, and brown sugar. Cut butter into the mixture with a pastry cutter. In a 9X13 baking pan, spread the fruit mixture and then crumble topping on top.
Bake for 40-35 minutes until the top is golden brown, let cool slightly and serve with ice cream.
