Apple Blueberry Crisp - Cooking Like Kate

4 cups apples peeled, cored, and sliced (a mix of sweet and tart varieties like Honeycrisp and Granny Smith)
2 cups fresh blueberries washed and picked over
1/2 cup all-purpose flour
1/2 cup brown sugar packed
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt

Preheat your oven to 350°F (175°C). Grease a large iron skillet or Dutch oven with butter or oil.
In a large bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt for the crumble topping.
1 cup all-purpose flour, 1 cup rolled oats, 1 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp salt
Add the cold, cubed butter, and use your fingers to mix until the mixture resembles coarse crumbs. Set aside.
1 cup unsalted butter
In another bowl, combine the sliced apples and blueberries. Sprinkle flour, brown sugar, cinnamon, vanilla extract, lemon juice, and salt over the fruit. Toss the fruit mixture until well coated with the ingredients.
4 cups apples, 2 cups fresh blueberries, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract, 1 tbsp lemon juice, 1/4 tsp salt
Spread the fruit mixture evenly in the greased skillet. Sprinkle the prepared crumble topping evenly over the fruit.
Place the skillet in the preheated oven and bake for 40-45 minutes or until the topping is golden brown, and the fruit is bubbling.
Remove the skillet from the oven and let it cool slightly. Serve the Apple Blueberry Crisp warm, topping each serving with a scoop of vanilla bean ice cream.
vanilla bean ice cream