1 1/4 cups peeled and thinly sliced Rome apple (about 1 medium)
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled butter or stick margarine
1 large egg white, beaten
3 teaspoons ice water
2 tablespoons butter or stick margarine
1 1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
How to Make It
Preheat oven to 375°.
Combine blackberries and apple. Combine 1 cup sugar, 2 tablespoons flour, and lemon rind; toss with fruit. Stir in vanilla; set aside.
Combine 3/4 cup flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Cut in 3 tablespoons cold butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add egg white; sprinkle ice water, 1 teaspoon at a time, over surface until mixture forms a loose ball. (Dough will be slightly crumbly.) Place mixture on heavy-duty plastic wrap; pat dough 3 or 4 times to form a disc. Cover with additional plastic wrap. Roll dough, still covered, into an 8-inch square. Chill 10 minutes.
Toss fruit mixture gently; spoon into an 8-inch square pan coated with cooking spray. Dot with 2 tablespoons butter.
Remove 1 sheet of plastic wrap from dough; invert dough over fruit mixture in pan. Remove top sheet of plastic wrap.
Combine 1 1/2 teaspoons sugar and cinnamon; sprinkle over crust. Bake at 375° for 35 minutes or until crust is browned. Let stand 15 minutes before serving.