Blackberry & Apple Crisp with Nut Topping

FILLING:
3 Fuji apples - peeled, cored and sliced 1/4-inch thick
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1/2 cup plus 2 Tbs all-purpose flour
TOPPING:
1/3 cup rolled oats
1/3 cup whole almonds and pecans, roughly chopped
3 Tbs light brown sugar
1/2 tsp ground cinnamon
3 Tbs butter, softened

Preheat oven to 350. Oil an 8'x8' glass baking dish. In a bowl, toss apples with blackberries, sugar and 2 Tbs of flour. Scrape filling into baking dish.

In a bowl, toss oats with remaining 1/2 cup of flour, plus nuts, brown sugar and cinnamon. Add the butter and rub it in thoroughly. Sprinkle topping over filling and bake for 35 minutes, until filling is bubbling and topping is browned. Let crisp cool for 10 minutes before serving.

Crisp can be made up to 4 hours ahead. Goes great with pork and tomatillo stew. Also from Food & Wine.