- 2 Cups Wild Black Raspberries or any favorite berry-washed
- 2 Cups Apples-peeled, cored diced ¾”
- ¾ Cup Sugar
- 1 Tbsp. Fresh Lemon Juice
- 2 tsp. Vanilla Extract
- 2 Tbsp. Cornstarch
- ½ Cup All Purpose Flour
- ¼ tsp. Ground Cinnamon
- ½ Cup Brown Sugar
- ½ Cup Oatmeal
- 1 tsp. Lemon Zest
- 4 Tbsp. Butter-cold, cut into pieces
Preheat oven to 375ºf. In a bowl combine the blackberries, apples, sugar, lemon zest, and vanilla extract. Sift the cornstarch over the fruit and toss very well. Divide the fruit into four individual baking dishes or in one 6 x 8 casserole dish.
To make the topping, sift the flour into a bowl and stir in the brown sugar, oatmeal, lemon zest and butter. Using a pastry cutter, cut the butter pieces until crumbly. Toss thoroughly. Spoon and level (don’t pack) the topping mixture over the fruit. Place the baking dishes on a cookie sheet and bake in the oven for about 30 minutes or until the fruit is tender and the crisp topping is deep golden. Let cool 10 minutes and serve warm with ice cream.