Ollalie Berry Basil Crisp

June 17, 2013

Ollalie Berry Basil Crisp from My Pantry ShelfOne of the things I love most about summer are the fresh berries and one of the things I like most to do with fresh berries is to bake them into sweet bubbly fruity crisps.  Thankfully my kids disappeared into my parents berry patch the other night and came back with buckets of beautiful Ollalie berries.  After devouring them by the handful and scattering them over waffles, there was still enough for a Father’s Day crisp.  The perfect dessert to cap off a perfect summer adventure day in the canoe and swimming in the lagoon.

Berry Crisp ala mode from My Pantry ShelfOllalie Berry Basil Crisp is one of the simplest yet satisfying desserts that summer can afford.  Ollalie berries are similar to boysenberries, so you can use those or blackberries, or even blueberries if that is what you have on hand.  The basil, an unexpected ingredient, blends beautifully with the sweet berries adding just a hint of herb.  The crunchy top is the perfect counterpoint to the sweet saucy berries and of course the dollop of ice cream.  This dessert was a super hit with my family.  EVERYONE had seconds.


Ollalie Berry Basil Crisp

serves 8

6 cups fresh berries (Ollalie berries, boysenberries, or blackberries)

5 basil leaves, sliced thin

1/2 cup white sugar

pinch of salt

1 1/2 tablespoon cornstarch

for the topping

1/2 cup all purpose flour

1/2 cup brown sugar

1/2 cup oats

1/2 cup softened butter

1/4 cup sliced almonds (optional)

to serve alongside

Vanilla ice cream or whipped cream

Preheat the oven to 375 degrees

Wash and drain the berries.  Pick out any stems or leaves.  Mix the berries with the basil strips.  Whisk together the sugar, salt, and cornstarch.  Stir the dry mix into the berries until well combined.  Butter a 8×8 baking dish and pour the berry mix into it.

Mix together the flour, sugar, and oats.  Add the softened butter and stir until the mixture is crumbly.  Scatter the crumbles over the top of the berries and sprinkle the sliced almonds over the top.

Bake the crisp for 25-35 minutes or until the berries are bubbling at the edges and the topping is a golden brown.  Remove from oven.  Serve warm or at room temperature with vanilla ice cream or a dollop of whipped cream.

Print this recipe:  Ollalie Berry Basil Crisp

You may also like:

Classic Apple Crisp

Buttermilk Berry Scones

Mixed Berry Syrup


5 Responses to “Ollalie Berry Basil Crisp”

  1. What a delicious idea, and lovely picture of your little girl. These are the experiences that make up the essence of summer, aren’t they?

  2. Very pretty, love the rustic photos!

  3. Hi Karen, what a lovely dessert, and what a sweet little girl! :)

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