Prep 15 mins
Cook 55 mins
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.
- 6 cups apples, sliced and peeled
- 300 g frozen unsweetened raspberries or 300 g fresh raspberries
- 1⁄3 cup granulated sugar
- 2 tablespoons flour
- 1 -2 teaspoon cinnamon
- 1 cup quick-cooking rolled oats
- 1⁄4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1⁄4 cup margarine, softened
- In 2L (8 Cup) baking dish, combine apples and raspberries.
- In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
- For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
- Sprinkle over fruit.
- Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.
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.
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
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!!