You can use either fresh or frozen blackberries. I prefer to use a firm, sweet variety of apples like Gala, Fuji or Honey Crisp. Peeling the apples is not necessary, but you can peel them if you'd like.
Mix together the sliced apples, blackberries, lemon juice, cane sugar, corn starch and 1 teaspoon ground cinnamon in a mixing bowl. Mix together until the apples and blackberries are thoroughly coated in the sugar.
In a separate mixing bowl, combine the all purpose flour, brown sugar, rolled oats, baking powder, ½ teaspoon ground cinnamon and salt. Cut the stick of butter into cubes. Place the cubes into the bowl of crumble topping ingredients. Using either a pastry cutter, the back of a fork or your hands, work the butter into the dry crumble topping ingredients.
Transfer your fruit filling ingredients to the bottom of a 2 quart (or similar sized) baking dish. Spread out into an even layer.
Pour the crumble topping over top of the fruit filling. Spread this out into an even layer as well.
Place your Apple and Blackberry Crumble into your preheated oven. Bake for 35 minutes, until the fruit filling is bubbling and the crumble topping is golden brown.
Get the printable recipe at sugarandsnappeas.com!