Blueberry Basil Crisp

For filling: 

6 cups blueberries, fresh or frozen

1/2 cup julienned fresh Thai basil leaves, very loosely packed

2 Tbsp. brown sugar

1 Tbsp. all-purpose flour, heaping

1 Tbsp. lemon juice

For crisp topping: 

1/2 cup all-purpose flour

1/4 cup brown sugar, lightly packed

1/4 cup old-fashioned oats

1 tsp. ground cinnamon

1/2 tsp. sea salt

1/4 cup unsalted butter, softened

For serving:

Vanilla bean ice cream

1. Preheat oven to 375 degrees F. Lightly grease an 8x8-inch baking dish and set aside. 
2. In a large mixing bowl, combine blueberries, basil, brown sugar, flour, and lemon juice. Toss until combined and berries are coated in sugar and flour. Set aside. 
3. In a medium mixing bowl, stir together flour, brown sugar, oats, cinnamon and sea salt until combined. Use a fork to cut in the softened butter, until the mixture resembles wet sand. Set aside. 
4. Pour the blueberry filling mixture into the prepared baking dish. Evenly scatter the crisp topping over the berries. 
5. Bake at 375 degrees F for about 45 minutes, until berry mixture is bubbling around the edges and the crisp topping is golden brown. 
6. Remove from the oven and let cool at least 20 minutes before serving. 
7. Serve warm topped with a generous scoop of vanilla bean ice cream. Store leftovers in the refrigerator for up to 3 days. (Leftovers are delicious served cold or warmed back up!)