Preheat oven to 375 degrees.

Crust: Combine flour, sugar, and salt in a bowl. Cut butter into flour mixture with a pastry cutter, until the consistency of oatmeal. (It's ok to have some bigger chunks of butter, this makes for a flaky crust.) Add vinegar to ice water, drizzle water into flour butter mixture. Use a fork to pull dough together. Try not to handle dough too much, pat into a disc, cover with plastic wrap and place in refrigerator for at least 15 minutes. (Crust can be frozen, or kept in refrigerator for up to 1 week.)

Filling: Peel, core, and dice 2 granny smith apples.  Toss diced apples, and 3 cups blueberries together with the juice of 1/2 lemon in a bowl. Set aside.

Crumble Topping: Combine flour, brown sugar, cinnamon, nutmeg, and salt in a bowl.  Using a pastry cutter cut in 4 tablespoons of cold butter into dry mixture until it's the consistency of oatmeal. (Feel free to get creative with your crumble crust by adding chopped nuts, or oatmeal. I suggest 1/3 cup if you do.)

Assembly: I like to use a square 8x8 baking pan, but you can use a 9"pie plate. Roll crust out into desired shape, big enough to fit in pan with plenty of crust hanging over sides. Pour fruit into crust. Fold access crust over fruit. Spread crumble mixture all over the top of cobbler. Place in preheated 375 degree oven, and bake for 45-60 minutes, until crust is golden and fruit is bubbling.

Serve warm with vanilla ice cream.