Berry Cherry Crisp

• FOR THE CRISP TOPPING:
• 3/4 cups Flour
• 2/3 cups Old Fashioned Oats
• 1/4 cups Sugar
• 1/4 cups Packed Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/2 cups Cold Butter Cubed
• 3 Tablespoons Sliced Almonds
• Additional Fruit For Decorating Top, If Desired
• FOR THE FRUIT FILLING:
• 1 teaspoon Lemon Juice
• 1 teaspoon Vanilla
• 1/4 teaspoons Almond Extract
• 2 cups Blackberries
• 2 cups Pitted, Halved Cherries
• 3/4 cups Sugar
• 1/4 cups Flour

1. Preheat oven to 375u0b0F. Pour a little cooking oil on a paper towel and wipe it on the bottom and sides of a 9-inch cast iron skillet.
2. For the crisp topping, in a medium bowl mix together flour, oats, sugar, brown sugar, cinnamon and nutmeg. Mix in butter with your hands until mixture becomes like coarse, large crumbs. It'll take 2-3 minutes to do this. Set the topping mixture in the refrigerator while you make the filling.
3. For the filling, in a large bowl stir lemon juice, vanilla, and almond extract. Add blackberries and cherries and toss to coat. Stir sugar into the fruit. Sprinkle fruit with flour and stir until evenly coated.
4. Pour fruit into prepared skillet and spread evenly. Remove crisp topping from refrigerator and crumble evenly over fruit. Sprinkle sliced almonds over topping. Arrange additional fruit on top, if desired.
5. Bake 30-35 minutes. Serve warm with ice cream.

flour, oats, ubc, ubc, cinnamon, ubc, butter, almonds, if, lemon juice, vanilla, ubc, blackberries, sugar, ubc

Taken from tastykitchen.com/recipes/desserts/berry-cherry-crisp/ (may not work)