1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. cinnamon
3 c. thinly sliced, peeled apples
2 c. fresh or frozen unsweetened blueberries
1 tbsp. lemon juice
1 pie crust

Crumb Topping:

1/2 c. rolled oats
1/2 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. butter
1/4 c. chopped pecans

Crumb Topping: Mix together with a fork.

For pie filling, combine sugar, flour and cinnamon. Add fruit and lemon juice and toss until coated. (If blueberries are frozen, let sit 15 to 20 minutes.) Flute edges of pie crust and transfer fruit mixture to crust. Sprinkle Crumb Topping over fruit. Cover edge of pie with foil.

Bake at 375°F for 25 minutes (45 minutes if berries are frozen). Remove foil.

Bake 20 additional minutes. Cool before serving. Cover and refrigerate leftovers.