Apple and Blueberry Buckle

Prepare the fruit filling by combining sliced apples in a large container and mixing them with three-quarters cup of sugar, a pinch of warm cinnamon, the juice of one lemon, and a few grinds of nutmeg. Cover the bowl with plastic wrap and refrigerate until ready to use.

Next, preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Take a moment to grease a 9x13-inch baking dish with some cooking spray.

In a separate bowl, combine the remaining three-quarters cup of sugar and softened butter. Use an electric mixer to beat these ingredients together until they form a smooth, creamy paste. Crack in one egg and mix until fully incorporated.

In another small bowl, whisk together a measure of flour, some baking powder, and a pinch of salt. Gradually add this dry mixture to the butter mixture, alternating with milk as you go, until every last bit is fully incorporated. Fold in some fresh or frozen blueberries.

Arrange the sliced apples in a single layer at the bottom of your prepared baking dish. Pour the blueberry batter over the apples, making sure to cover them evenly.

Prepare the topping by combining three-quarters cup of sugar, a measure of flour, and some warm cinnamon in a bowl. Use your fingers or a pastry blender to work cold butter into this mixture until it forms a crumbly, textured paste. Sprinkle the topping over the batter.

Finally, bake your buckle in a preheated oven at 375 degrees Fahrenheit for 40 to 45 minutes, or until a toothpick inserted into the center of the dessert comes out clean. Remove from the oven and let cool on a wire rack before serving.