Recipes
Photo by Emily Sterne
Ingredients
3 pints blueberries
Pinch of kosher salt
3/4 teaspoon lemon zest
Juice of 1/2 lemon
3 tablespoons cornstarch
1 1/2 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons finely chopped Thai basil
1/2 teaspoon cinnamon
1/2 cup rolled oats
1/3 cup all-purpose flour
1/3 cup brown sugar
3 tablespoons sugar
4 tablespoons unsalted butter, cold, diced
Unsalted butter for greasing ramekins
Vanilla ice cream for serving
Directions
Preheat oven to 375 degrees. In a bowl, combine blueberries, salt, lemon zest and lemon juice, cornstarch, butter, sugar and basil and stir to combine. In a second bowl, combine cinnamon, oats, flour, brown sugar, and sugar. Stir to combine, and cut in butter, leaving small pieces visible. Butter four 6-ounce ramekins and fill with blueberry mixture. Be sure to slightly overfill, because the blueberries will cook down. Top each ramekin with crumble mixture. Place ramekins on a sheet pan and bake in middle of oven for about 20 minutes. Remove to a rack and allow to cool slightly. Serve with your favorite vanilla ice cream.
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