Basil Blackberry Crumble

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.
By / Photography By E. S. Bruhmann | August 01, 2016



Preheat oven to 400°. Combine the above in an ovenproof casserole dish, mix and set aside.


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.


  • 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
  • 5 tablespoons flour
  • 3 heaping tablespoons brown sugar
  • 1 stick cold butter
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