Apple-Raspberry Crisp
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 4 gala apples (2 pounds) or 4 braeburn apples, peeled, cored and sliced 1/4-inch thick (2 pounds)
- 2 cups frozen unsweetened raspberries (from 12 ounce package)
- 1⁄3 cup maple syrup or 1⁄3 cup pancake syrup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon apple pie spice
- 8 reduced-fat pecan shortbread cookies (such as Pecan Sandies)
- 1⁄2 cup pecans, coarsely chopped
- vanilla ice cream (optional)
Directions
- Heat oven to 375 degrees.
- Coat a 1 1/2 quart shallow baking dish with nonstick spray.
- Toss apple slices, frozen raspberries, maple syrup, cornstarch, vanilla and spice in large bowl.
- Evenly spread into prepared baking dish; cover with foil.
- Bake 45 minutes.
- Remove foil, crumble shortbread cookies on top and sprinkle with pecans.
- Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly.
- Serve warm or at room temperature with vanilla ice cream, if desired.
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