Cherry Crisp with Basil & Lemon Zest

This cherry crisp with basil and lemon zest is a bright, herbaceous twist on a classic summer dessert. Juicy cherries are baked with fresh basil and a hint of citrus, then topped with a golden oat crumble. Best served warm and topped with vanilla ice cream, it’s the perfect small-batch dessert for summer nights. 

For the cherry filling:

• 3 to 3.5 cups fresh cherries, pitted

• 1 1/2 tablespoons cornstarch

• 3 tablespoons granulated sugar (adjust to taste)

• ½ tablespoon fresh lemon juice

• ½ tablespoon finely chopped fresh basil

• ½ teaspoon lemon zest

• Pinch of kosher salt

For the crisp topping:

• 6 tablespoons old-fashioned rolled oats

• 1/4 cup all-purpose flour

• 1/4 cup packed brown sugar

• ⅛ teaspoon ground cinnamon

• ⅛ teaspoon kosher salt

• 3 tablespoons cold unsalted butter, cut into cubes

To serve:

• Vanilla ice cream

1. Preheat the oven to 350°F (175°C). Lightly butter or grease the ceramic baking dish.

2. In a medium mixing bowl, combine the pitted cherries, cornstarch, sugar, lemon juice, chopped basil, lemon zest, and a pinch of salt. Stir until the cherries are evenly coated, then pour into the prepared baking dish and spread into an even layer.

3. In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped nuts if using.

4. Sprinkle the topping evenly over the cherry mixture.

5. Bake for 30 to 35 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.

6. Let the crisp cool for 10 minutes before serving. This allows the filling to set slightly.

7. Serve warm with generous scoops of vanilla ice cream. Garnish with fresh basil or a bit of additional lemon zest, if desired.

• Use fresh cherries when possible. They offer better texture and flavor than frozen. If using frozen, thaw and drain well to prevent a watery filling.

• Mix basil into the filling—not on top. This keeps the flavor subtle and prevents browning or bitterness during baking.

• Chiffonade the basil. Roll the leaves and slice into thin ribbons to avoid bruising and ensure even distribution.

• Let it cool before serving. A 10-minute rest helps the filling set and makes it easier to serve.

• Served with vanilla ice cream. The contrast of warm crisp and cold ice cream brings the dish together perfectly.