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°. 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.