Apple and Raspberry Crisp
photo by Boomette
- Ready In:
- 1hr 10mins
- 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.
Questions & Replies
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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!!
Made this to take for desert at a friend's house for dinner. Used fresh apples from the apple farm both granny smith and honey crisp. I also used butter and old-fashioned oatmeal as that is what I had in the pantry. Served with vanilla ice cream and it was delicious. Did not serve warm. Got rave reviews. I was short on time so I cooked for 15 minutes in microwave and then for 10 minutes in the oven. Will most definitely make again.
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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