This late-summer fruit crumble is straight from Barbara Kingsolver’s book Animal, Vegetable, Miracle. I sometimes substitute other berries, or add a nectarine or peach to the mix, but it is a super easy dessert. And if you feel brave, make the mozzarella cheese for your home-made pizza following instructions on the same website.
Ingredients
Filling
- 2–3 apples, chopped
- 2 pints blackberries
- 2 tablespoons balsamic vinegar
- 1 large handful basil leaves, chopped
- ¼ cup honey—or more, depending on tartness of your berries
Crumble
- 5 tablespoons flour
- 3 heaping tablespoons brown sugar
- 1 stick cold butter
Instructions
Filling:
Preheat oven to 400°. Combine the above in an ovenproof casserole dish, mix and set aside.
Crumble:
Cut butter into flour and sugar, then rub with your fingers to make a chunky, crumbly mixture (not uniform). Sprinkle it over the top of the fruit and bake 30 minutes, until golden and bubbly.
Find the original recipe here.
