APPLE-BLACKBERRY CRISP

This recipe is at its very best in early summer when the wild blackberries are in season. A good "second best" can be accomplished with boysenberries or marionberries.

1 pound apples, peeled, cored, and sliced
1 pound wild blackberries
1/2 cup sugar
3 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup coarsely chopped walnuts
3/4 cup flour
3/4 cup packed dark brown sugar
1/4 cup rolled oats
1/4 teaspoon salt
1/2 cup cold butter, cut in chunks

Butter a 9" x 9" baking pan. Set aside. Combine the sliced apples, berries, sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Spoon into the buttered baking pan.
Combine the walnuts, flour, brown sugar, oats, salt, and the remaining 2 teaspoons vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Cut in the butter. Spread over the apples. Bake in a preheated 350 degree oven about 45-60 minutes until the top is crisp and brown.
Serves 6-8.