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Peach Crisp with basil

Steps to follow:-
To make a Peach Crisp with basil:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling:- Peel the peaches and dice them. In a medium bowl, mix them with 6 tablespoons sugar, and the basil, lemon juice, corn-starch and vanilla.
  3. Make the topping:- In a medium bowl, mix together the oats, almond flour, cinnamon, kosher salt and the remaining 6 tablespoons sugar. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.)
  4. Pour the filling into a round 9-inch pie pan (or 9 x 9-inch pan). Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly. Cool to room temperature before serving (at least 1 hour). You can leave out your crisp on the counter for up to 1 day (covered, at night) so the topping can stay crunchy. After 1 day, refrigerate any leftovers.

How to consume:

  • Top whole leaves onto pizza.
  • Finish pasta with whole or thinly sliced leaves.
  • Blend it into sauces.
  • Puree it into soups.
  • Chop it up to add to a salad.
  • Use it to garnish avocado toast.
  • Turn it into an ice cream topping! Jazz up vanilla ice cream with fresh strawberries, basil, and a balsamic reduction.
Nutritional Value Special Facts
Vitamin k, which offers healthy dose of blood clotting. Basil is native to tropical Asia and belongs to the mint family.
Vitamin A, provide 27% of the Recommended Dietary Allowance. Store it in a glass of water at room temperature out of direct sunlight. The fresh leaves are the parts mostly used, but you may use the flower buds for garnish or in a salad.
Iron,a component of haemoglobin in the red blood cells Lettuce Basil has wrinkled large leaves and perfect for salads. Very popular in Southern Italy.
Essential oils such as eugenol, citronellal, are known to have anti-inflammatory, and antibacterial properties.
Zea-xanthin, a yellow flavonoid carotenoid compound, found to filter harmful UV rays from reaching he retina.

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