I’ve told y’all about Cook Book Club, right? Getting together with the coolest, funnest gals in the Delta to cook and eat is really one of the most fun nights of my month. I was responsible for our dessert last time, and decided to take advantage of summer’s bounty. First of all, crumbles with fruit are my favorite, secondly the addition of basil was genius and clever and wonderful. Plus, I had a TON of frozen blueberries from my aunt’s farm last summer, and grabbed some fresh juicy peaches from the farmstand and went to town on this year’s cookbook, Seriously Delish from the blogger over at How Sweet Eats. She has some pretty fun, (seriously, truly, not very health) recipes and I’ve enjoyed it. This time, though, I cheated and used her blog for my recipe. This one isn’t really original, and y’all, rather than just re-write her directions, I’m sending you over there to see what she’s about. 😉 If you decide to make it, though, a few notes:
1) It needs at least 2x more crumble on top. AT LEAST.
2) Definitely double the basil. Otherwise it’s not quite noticeable.
3) Actually, also consider using this recipe instead for the topping.
4) DO NOT EVEN CONSIDER serving crumble without ice cream. DO NOT.
But also, um, check out how mine turned out because it hit my sweetspot for sure.
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