Apple Raspberry Crisp Recipe

Apple Raspberry Crisp Recipe
Apple Raspberry Crisp Recipe photo by Taste of Home
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Apple Raspberry Crisp Recipe

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This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

Ingredients

  • 10 cups thinly sliced peeled tart apples (about 10 medium)
  • 4 cups fresh raspberries
  • 1/3 cup sugar
  • 3 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1-1/2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 3/4 cup whole wheat flour
  • 3/4 cup cold butter

Directions

Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13-in. x 9-in. baking dish.
In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full).
Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 12 servings.
Originally published as Apple Raspberry Crisp in Country August/September 2009, p49

Nutritional Facts

1 piece: 353 calories, 13g fat (7g saturated fat), 30mg cholesterol, 89mg sodium, 59g carbohydrate (35g sugars, 6g fiber), 4g protein.

  • 10 cups thinly sliced peeled tart apples (about 10 medium)
  • 4 cups fresh raspberries
  • 1/3 cup sugar
  • 3 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1-1/2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 3/4 cup whole wheat flour
  • 3/4 cup cold butter
  1. Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full).
  3. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 12 servings.
Originally published as Apple Raspberry Crisp in Country August/September 2009, p49

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