Blueberry Basil Crumble

I could try to make excuses and say that I haven't blogged because there was an earthquake, then there was a hurricane. Or because we had no power so the internet was down, or because I wasn't making anything interesting. Or maybe because I was busy painting my fingernails the nicest shade of grey.

  
The truth would be... I haven't blogged in a while because I've been watching too much Futurama and Star Trek. Yeah, I just might be one of those kids... I might also listen to country music? Question mark?

   {smell that? yum}

There, I've admitted to being a bit of a Trekkie, and liking country music all in one post! Glad I got that off my chest.

  

In case you couldn't guess, I've been on a basil kick. Everything with basil is good! Well, maybe except Green Tea... I wasn't a huge fan of that one.  Basil with Lime in water, Basil Iced Tea, Lime Basil cocktail, and this beauty!

There's a good chance you will do a happy dance when you take your first bite.  I did!  My dear Husband thought I had gone crazy.


Blueberry Basil Crumble (makes about 3-4 servings)
Filling:
2 cups fresh or frozen Blueberries
1/2 cup Sugar
1 1/2 tablespoons Cornstarch
1 1/2 tablespoons Lemon Juice
1/2 teaspoon Lemon Zest
3/4 tablespoons finely chopped Basil
Topping: 
1/2 cup Quick Oats
3 tablespoons Flour
3 tablespoons Brown Sugar
2 tablespoons melted Butter
1/4 cup crushed Pecans (optional)

Preheat oven, or toaster oven to 350 °F. Pour blueberries in a medium sized bowl. If using frozen berries, soak them in room temperature water for a while (20 minutes or so) to thaw them, and drain. Mix blueberries with sugar, cornstarch, lemon juice, lemon zest, and finely chopped basil. Butter 2 small ramekins, or something with about a 2 1/2 cup capacity. Pour blueberry mixture into the buttered dish[s]. Mix together oats, flour, brown sugar, melted butter, and finely chopped pecans. Pour over the blueberries. Bake for about 15 minutes, or until golden brown and bubbling in the center. Check often.