• Preheat oven to 350°. Spray 9x9 or 10" round baking dish with nonstick spray and set aside.

Apple & Blackberry Filling

• Put the cored and diced apples to a medium bowl. Add the cinnamon, nutmeg, sugar, cornstarch and lemon juice to the fruit and stir until all of the apples are evenly coated. Add the blackberries and gently fold them into the mixture until they are evenly distributed. Pour into the prepared pan.

Crumble Topping

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl and whisk to combine. Add the softened butter and cut into the dry ingredients until you have a crumbly mixture. {It is important to not overwork the crumble topping or you will get a paste}.

Assembly & Baking

• Top the fruit with the crumble mixture and bake for 30-35 minutes or until the top of the crumble is golden brown and the filling is bubbly. Remove from the oven and serve warm {or cool} with a scoop of vanilla ice cream or whipped cream. Store leftovers covered at room temperature for up to 3 days.