Apple-Raspberry Crisp
"This delicious dessert can be on the table in only 20 minutes. While this recipe makes a quick dessert for two, you can easily scale it upwards."
photo by Tea Jenny
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 tart green apple, peeled, cored, cut into 1/4-inch slices
- 1⁄2 cup fresh raspberry
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon grated lemon zest
- 6 tablespoons all-purpose flour
- 1⁄4 cup packed light brown sugar
- 2 tablespoons butter
directions
- Heat oven to 400 degrees.
- Toss apple and raspberries with lemon juice and zest in small bowl.
- Mix flour and brown sugar in another small bowl; work in butter with pastry blender or your fingers until crumbly. Add 2 T. flour mixture to fruit and toss to combine.
- Transfer fruit to 2 individual grating dishes and sprinkle remaining flour mixture over tops.
- Bake until browned, about 10 minutes. Serve hot.
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Reviews
-
This is a nice dessert. I made this gluten free using a homemade gluten free all-purpose flour mixture. I used a granny smith apple and had no problem with the cooking time. I ate this with Balkan (thick) plain yogurt. I may make again. -
Yum, yum, yum, this was nice. I used the one and only bramley apple on my tree, so it was a good feeling sitting down to eat this. You get quite a lot of dessert for not a lot of trouble, so easy to put together. I did cook it 5mins longer but I did it in one dish so that is probably why. Very nice indeed and I will make it again, the raspberries in it made a nice change. Made for breast awareness 09 -
This was a pretty good dessert. I doubled the recipe. I ended up baking this for 20 minutes because the top was not browned until then. Once we tried it I still thought it should have cooked for longer because the apples were still pretty crunchy. I did cut them the right size, so maybe they are supposed to be crunchy, but we prefer them soft. If I make it again I'd bake for at least 30 minutes. I served it with vanilla ice cream. Made for zaar tag 1-2-3 hit wonders. -
Delicious and so easy to make. I doubled the recipe, because my husband can never get enough with just one serving of dessert. :)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
