Apple-Blackberry Crisp

Being stuck in the house for the most part of last week I cooked and baked quite a bit.  I came up with this apple-blackberry crisp recipe by using ingredients I had on hand.  Sometimes this is how some of the best recipes are born. 

For the topping:1/4 cup crumbled graham crackers
1 Tbls coconut flour
1 Tbls almond flour
1 Tbls rolled oats
1 Tbls packed dark brown sugar
1 Tbls granulated sugar
Pinch salt
1/2 tsp. ground cinnamon
4 Tbls. slightly softened unsalted butter, cut into pieces

2 Granny Smith apples peeled, cored, and chopped
3/4 cup blackberries
1 Tbls sugar

1Tbls brown sugar

1/2 tsp. cornstarch
1 Tbs. lemon juice

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Heat the oven to 375°F.

Make the topping: Combine all dry ingredients in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate the topping until you're ready to use it.

Make the crisp: Put the apples and blackberries in a large bowl. Taste the fruit and sprinkle on the sugar as needed.
In a small dish, dissolve the cornstarch in the lemon juice. Gently toss the mixture with the fruit.
Pour the fruit into a small square baking dish. Top the fruit with the topping and bake for 20 minutes.
Let cool for 20 to 30 minutes. Serve warm.  Ideally, I would top this with ice cream, but since I didn't have any on hand I made some homemade maple-cinnamon whipped cream.