Combining organic apples such as Rome, Winesap, or Ida Red varieties, with freshly picked blackberries, makes for a delicious end-of-the-summer dessert. Crisps are also easy and quick to make, a perfect choice for a labor-free Labor Day Weekend.

INGREDIENTS
4 large apples (Rome, Beauty, Winesap, Ida Red)
1 1/2- 2 cups blackberries
1/2 cup granulated sugar (editorial note: substitute Sucanat, a whole foods sugar found in health food stores)
1 cup plus 2 tablespoons all-purpose flour (editorial note: try instead organic brown rice flour found in health food stores)
1 teaspoon cinnamon
1/2 cup (1 stick) butter

1. Preheat oven to 400 F and grease a deep 2-quart casserole dish.

2. Peel, core, and cut the apples into 1/2-inch slices. Cook over low heat for 10 minutes. Place in the baking dish, and add the blackberries.

3. Combine the granulated sugar and 2 tablespoons of the flour. Mix into the apple slices and blackberries.

4. In a medium-sized bowl, mix together the remaining 1 cup flour, brown sugar (Sucanat), and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.

5. Sprinkle over the apple filling and bake for 30 minutes, or until the crumbs are golden brown. Serve warm with heavy cream.

Yield: 8 servings