Fall means an abundance of fresh, crisp tart apples — Paula Reds, Ginger Gold, Jonathans, Braeburns, Granny Smith—the varieties are endless. And what better way to enjoy them than in an apple crisp? This Apple-Raspberry Crisp is a slight twist on one of the favorite desserts of the women who come to Green Mountain. (This recipe is a variation of our Blueberry-Nectarine Crisp in our Recipes for Living cookbook.)
(Makes 4 servings)
3 cups peeled, thinly sliced apples (about 3 apples)
1 tablespoon sugar
1/2 teaspoon cinnamon
1 cup fresh raspberries
1/2 cup old fashioned oats
1/4 cup flour
1/4 cup brown sugar
1 1/2 tablespoons butter
2 tablespoons chopped pecans
Heat oven to 375 degrees. Lightly grease 9” baking pan or 1 1/2 – quart casserole. In medium bowl, toss apples, sugar and cinnamon. Add raspberries and toss gently. Spread fruit mixture in baking pan.
Mix oats, brown sugar, flour and butter in small bowl with fork or pasty blender until mixture is crumbly. Add chopped pecans and mix. Sprinkle topping over fruit. Bake until top is golden brown and fruit is tender, about 35-40 minutes.
Serve warm with a dollop of whipped topping or frozen yogurt, if desired.