For Thanksgiving last weekend I helped out with making one of the desserts. Since I had recently gone apple picking, I had fresh apples to use, so I decided I’d make some apple crisp. The evening I decided to make the apple crisp I found raspberries in the fridge and that’s how I ended up with making raspberry apple crisp.
For this recipe I used a simple recipe from inspiredtaste.net. I’ll just be copying and pasting the ingredients and instructions from there. Feel free to check the original out and other recipes there!
•6 medium baking apples (I used 4 large mutsu apples)
•1 cup raspberries
•1 orange, zested and juiced
•1/4 to 1/2 cup (50 to 100 g) granulated sugar, depending on tartness of apples (I used 1/4 cup)
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•3/4 cup (105 g) all-purpose flour
•3/4 cup (65 g) old-fashioned rolled oats
•1/2 cup (100 g) sugar (option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar)
•1/2 cup (115 g) butter, melted (1 stick)
•1/8 teaspoon kosher salt
Preheat the oven to 350 degrees F and butter your dish.
Core apples then cut into 3/4-inch (7 cm) pieces. Add apples to a large bowl with raspberries, orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.
To make the topping, combine flour, oats, sugar and the salt in a medium bowl. Melt your butter and stir until all the flour has been moistened and the topping is crumbly. Sprinkle over apple filling. (Used my hands for this!)
Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.
And there you have it! Perfect for Thanksgiving or anytime really.