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Apple-Raspberry Crisp

Apple-Raspberry Crisp

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Domestic Goddess

Domestic Goddess

A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.

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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  2. In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  3. Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
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Reviews

MISSTROUBLEMAKR
191

MISSTROUBLEMAKR

1/4/2004

This recipe was great! But, I did make some changes. I decreased the amount of Brown Sugar mixed into the fruit to 3/4 Cup. The CRISP mixture I thought was odd. All other crisps I have ever made had sugar in that part of the recipe. I made it as directed (melted butter and no sugar) and it was mushy, tasted horrible. and was not crumbly as it says on the recipe. So I threw that whole mess away and started the CRISP part over. I used the exact same ingredients and added 1/2 Cup Brown Sugar to the CRISP mixture and DID NOT melt the butter. The mixture then did get crumbly and when baked it was VERY CRISP. Hope this helps.

I'm nuts too...
107

I'm nuts too...

2/9/2004

4 stars for the apple-raspberry part, as that was very tasty. However the crisp part was very bland, which may have been my fault because I added more flour as it was a big mushy mess. If I try it again, I will add the sugar to the crisp part as the previous reviewer suggested. I also used mixed berries (blue, straw & rasp) and that went great with Breyers vanilla ice cream. Thanks for the sweets Cindi!

WATTKISS
85

WATTKISS

6/27/2005

I made this for a family dinner and it was fantastic with vanilla ice cream. I increased the recipe by 3 and followed the suggestions of the previous review that added brown sugar to the apples and cut the butter into the topping mix instead of melting it first. It really made an excellent topping. The raspberries gave it a nice tartness to the dish too.

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