Apple Crisp

I don't have a great picture of this, but it is the most AMAZING crisp recipe. If you make it, feel free to post a better pic.


TOPPING
1/2 cup flour
1/4 cup sugar
1/4 cup light brown cugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
6 TBSP unsalted butter
1/3 cup old fashioned rolled oats
1/3 cup chopped walnuts or pecans

FILLING
2-1/2 lbs or 6 cups Granny Smith apples, or other firm tart apples, cored and cut into 1 inch chunks.
1 cup fresh blackberries or rasberries
juice of 1/2 lemon
1 tsp lemon zest
3 TBSP white sugar

DIRECTIONS
Preheat oven to 375 F and place rack in the center of the oven. Butter or spray a 9 inch deep dish pie plate, or an 8x8x2 baking dish. Set aside.

For Topping:
Place all the topping ingredients in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. (Can also be done with two knives or your fingers). Set aside while you prepare the filling.

For filling:
Place the apple chunks in a large bowl, along with the berries and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apples.

Bake for 30-40 minutes (20-25 minutes in individual remekins) or until bubbly and the topping is golden brown. Remove from oven and cook for 30 minutes before serving.

Serve with whipped cream or vanilla icecream. Refridgerate leftovers and reheat before serving.