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    You are in: Home / Recipes / Apple and Raspberry Crisp Recipe
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    Apple and Raspberry Crisp

    Apple and Raspberry Crisp. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    mums the word's Note:

    From Anne Lindsay cookbook. This uses the minimum amount of fat and sugar with lots of fruit and oatmeal for fiber. This tastes so good especially in the cool autumn months. I often use frozen mixed fruit like strawberry/blackberry/blueberry/raspberry.

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    Units: US | Metric



    1. 1
      In 2L (8 Cup) baking dish, combine apples and raspberries.
    2. 2
      In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
    3. 3
      For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
    4. 4
      Sprinkle over fruit.
    5. 5
      Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

    Ratings & Reviews:

    • on May 04, 2014


      Made as written except I used butter instead of margarine (my preference). Used Cortland apples and it turned out perfect. Served warm with Vanilla bean ice cream on top. Will definitely make again, reminds me of how my Mom used to make it.

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    • on October 10, 2011


      In the filling I used splenda. I used Empire apples that we picked at the orchard. I used frozen raspberries and only 1 tsp of cinnamon. For the topping I think it would be better with old-fashioned oatmeal. It was not crispy enough. And I used butter in the topping. Thanks mums the word :) Made for PAC Fall 2011

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    • on September 19, 2009


      This recipe is outstanding!! It's the best fruit crisp I've ever tasted -- it is not overpowered with a lot of added sugar, so you can taste the slight tang of the Gala apples I used, and the fresh taste of both the raspberries and apples. I didn't use softened margarine in the topping; instead, I used small pieces of cold butter and then cut them into the oatmeal mixture with a pastry blender. The topping turned out deliciously crispy. This is a recipe for my keeper file -- we all loved it. Thanks for posting this winner!!

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    Read All Reviews (5)


    Nutritional Facts for Apple and Raspberry Crisp

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.0
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 37.3 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 6.1 g
    Sugars 26.5 g
    Protein 2.2 g

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