Blueberry Apple Crisp

1/2 c. flour (I use unbleached AP)
1/2 c. oats (not minute oatmeal)
1/4 c. finely chopped pecans
1/2 t. cinnamon
1/4 t. clove
1/8 t. nutmeg

1/3 c. butter or margarine, softened at room temp., but not too soft

2 large tart apples or 3 medium, sliced, peeled, & cut into
bite-sized pieces
enough blueberries to cover the bottom of the pan w/one layer
(I have never measured)
1. Combine all dry ingredients (flour, oats, pecans, & seasonings). Cut
the butter into the dry ingredients until crumbly, but barely sticky. To
cut butter in, use 2 knives (one in each hand), use a pastry/dough
blender, or use a food processor (only a *few, short* pulses needed). Do
not overblend. Set topping aside.

2. Pre-heat oven to 350=B0. Grease a 8x8 pan, 9x7 casserole, or comparabl
y
sized pan. Cover bottom of pan w/one layer of blueberries (they can
still be frozen). Cover blue berries w/apples. Sprinkle topping on fruit.

3. Cook 20-35 minutes until apples are easily pierced.