Apple Berry Crisp

Feel free to mix and match your fruit for this recipe. If you don’t have berries on hand, just add another apple to the mix.

Fruit

• 1⁄3 c sugar

• 2 T arrowroot or tapioca, all-purpose flour if you don’t have either

• 1⁄2 t vanilla

• 1 T lemon juice

• 1 t lemon zest

• 1 t ground cinnamon

• 1⁄2 t ground nutmeg

• 4-5 apples, Granny Smith or Fuji or whatever you have on hand

• 1 pint blackberries, or blueberries or raspberries, fresh or frozen

Topping

• 1⁄2 c oats

• 1 c flour

• 1⁄3 c sugar

• 1⁄3 c brown sugar

• 1⁄2 t baking powder

• 1⁄4 t kosher salt

• 8 T (1 stick) unsalted butter, cut into small cubes

Preheat the oven to 350 and butter a shallow baking dish or 9x14x2” oval baking dish.

In a bowl, stir together arrowroot, sugar, lemon juice, zest, and spices. Peel and core apples. Cut into quarters then slice quarters crosswise 1⁄2” thick. Add apples and blackberries to the sugar mixture, toss well, and pour into the baking dish.

Whisk flour, sugars, baking powder and salt together in a bowl. Use a pastry blender or two forks to cut butter into flour until mixture resembles chunky sand. Add oats. Mix with hands to form crumbles.

Sprinkle the topping mixture over the fruit.

Bake for about 40 minutes.

Serve warm or at room temperature, with whipped cream or vanilla ice cream.