Apple-Blackberry Crisp

Heat the oven to 375°F.

Make the topping:

Combine the flour, both sugars, salt, cinnamon and pecans in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate the topping until you’re ready to use it.

Make the crisp:

Place the apples, blackberries and remaining sugar in a medium sized bowl. In a small bowl, dissolve the cornstarch in the lemon juice. Using a rubber spatula, gently combine the mixture with the fruit.

Pour the fruit into a greased 8 – 9 inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping. Do not press down. The topping should be light and crumbly. Bake for 20 minutes. Keep the remaining topping refrigerated until needed.

Sprinkle the remaining topping over the crisp and continue baking until the apples are tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm, topped with a scoop of vanilla ice cream.