1/2 T. unsalted butter, melted
2/3 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup sugar
1 tsp. finely grated fresh ginger
1 tsp. vanilla
1 Granny Smith apple, peeled and cored
1 6 oz. pkg. blackberries, halved
1/2 cup pecans, roughly chopped
whipped cream

1/2 T. unsalted butter, melted 2/3 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt 2 large eggs 1 cup sugar 1 tsp finely grated fresh ginger 1 tsp vanilla 1 Granny Smith apple, peeled and cored 1 6 oz. pkg. blackberries, halved 1/2 cup pecans, roughly chopped

Heat oven to 350. Butter 8 in. cast iron skillet.

In a small bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the eggs and all but 1 tsp. sugar until pale and thick. Whisk in the ginger and vanilla, then the flour mixture.

Chop half the apple and fold into the batter along with half the blackberries and half the pecans. Transfer to the prepared skillet.

Thinly slice the remaining apple and arrange on top of the batter. Brush the apple with melted butter and sprinkle with remaining tsp. sugar. Top with remaining blackberries and pecans.

Bake until top is golden brown, 40 to 45 minutes. Serve with whipped cream.