Blueberry Peach Crisp Recipe | Kara Lydon

Ingredients

• 1 pint blueberries (about 2 cups)
• 5-6 peaches, peeled and cubed (about 3 1/2 cups)
• 8 basil leaves, chopped (about 2 1/2 tablespoons)
• 3 tablespoons sugar
• 2 tablespoons flour (or cornstarch)
• 1 tablespoon lemon juice (from 1/2 lemon)
• 1 cup rolled oats
• 1/2 cup all purpose flour
• 1/2 cup white whole-wheat flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 cup unsalted butter (1 stick), melted