October 20, 2022

Blueberry Basil Crisp

Blueberry Basil Crisp is an easy summer dessert that brings together an unexpected pairing of summer flavors, but is sure to impress!

I love pairing fruits and herbs, whether I’m making one of my homemade jams, or coming up with creative desserts like this Blueberry Basil Crisp. You might be surprised at how well basil pairs with a variety of summer fruits. Check out my Summer Stone Fruit Bruschetta for another fun recipe combining basil and summertime fruits! Things that grow together, go together. 

When testing this recipe, I tried both sweet basil and Thai basil, and Thai basil was the winner in my book. If you don’t have access to Thai basil, by all means, it’s okay to use the more ubiquitous sweet basil. But if you have Thai basil in your garden or at the local market - it elevates this crisp to another level! Thai basil has a little bit more cinnamon and anise flavor than Italian varieties, and it complements the blueberries beautifully. 

To serve Blueberry Basil Crisp, top each dish with a generous scoop of vanilla bean ice cream. Blueberries and cream is a classic combo, and this is no exception. This crisp is delicious served warm or chilled (if you happen to have leftovers in the fridge!). 

Make Blueberry Basil Crisp while berries and basil are both in season and abundant right now! 

Ingredients assembled for Blueberry Basil Crisp
Assemble your ingredients.

Blueberry filling ingredients mixed together in a large bowl
Start by mixing up the blueberry filling.

Crisp topping ingredients combined in a small bowl
Next make the crisp topping.

Stages of assembling Blueberry Basil Crisp in a baking dish and baking it
Pour the blueberry filling mixture into a baking dish, the top with the crisp mixture, and bake until golden brown.

Two small clear dishes with a scoop of Blueberry Basil Crisp in each
Allow the crisp to cool just a bit before serving.

Two small glass dishes with Blueberry Crisp and a scoop of vanilla ice cream in each
Serve Blueberry Basil Crisp with a scoop of vanilla bean ice cream.

A small dish of Blueberry Basil Crisp topped with vanilla ice cream and garnished with a small sprig of green and purple Thai basil

Blueberry Basil Crisp

Blueberry Basil Crisp is an easy summer dessert that brings together an unexpected pairing of summer flavors, but is sure to impress!


Kira Freed - The Joyful Plateful











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!)
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