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Saturday, June 30, 2012

Peach Blackberry Basil Crumble

Peach Blackberry Basil Crumble

While shopping at farmers markets, when I lived in SA-I picked up the blueberry infused balsamic vinegar. Shopping last week at the local farmers markets in COS, I picked up peaches, blackberries and basil. At that moment, I was inspired for what I was making for my potluck. This is the perfect dish that screams summer and will be the talk of anywhere you take this.... Never a bite left to take home ~_^

4 peaches, peeled and chopped
4 cups blackberries (2 pints)
2 tbsp blueberry infused balsamic vinegar
1 large handful of basil leaves, chopped
1⁄4 cup agave nectar or maple syrup – or more, depending on tartness of your berries

1. Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix
and set aside.

5-6 tbsp flour
3 heaping tbsp brown sugar
1 stick cold earth balance

Cut butter into flour and sugar, then rub with your fingers to make a chunky,
crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30
minutes until golden and bubbly.

Adapted from Animal Vegetable Miracle by Barbara Kingsolver


  1. Your dish was soooo delicious at the potluck. I can't wait to make it!!! I probably won't make it for a potluck. I'm sure I will eat it all myself!!!

  2. Enjoy! I'm glad you liked it!