Friday, March 14, 2014

Apple Raspberry Crisp



We went to Afton Apple Orchard last fall and had a grand time picking apples and raspberries.  I decided to take my recipe for Rhubarb-Strawberry Crisp and re-purpose it for the bounty at hand. I used golden raspberries because that was what we picked but red raspberries would be equally good.  You could also skip the raspberries altogether.

Depending on the apple variety you are using you might need more or less sugar.  For tart apples like Haralson, use the full amount of sugar in the filling.  The Sweet 16 apples I used were very sweet and probably didn't need any sugar. In fact a squeeze of lemon might be good if using apples that lack any tartness.

Apple Raspberry Crisp
Serves 6

1/2 cup brown sugar
1/2 cup flour (use Cup4Cup for a gluten-free version)
1/2 cup old-fashioned rolled oats (use gluten-free oats for a gluten-free version)
1/4 cup melted butter
5 large apples, cut into wedges, then sliced 1/4" thick
1/2 tsp cinnamon
1/4 tsp cardamom (optional)
1/2 cup raspberries
1 tsp vanillla
1/4 cup sugar

Preheat oven to 350 degrees.  Butter a 9" pie pan.

For the topping, combine brown sugar, flour, and oats in a bowl.  Add the melted butter and mix until crumbly.

For the filling, combine the apples, cinnamon, cardamom, raspberries, vanilla and sugar in  bowl.

Transfer the filling to the buttered pie pan and sprinkle with the topping.  Bake for 45 minutes until bubbly and topping is golden brown.  Serve warm with vanilla ice cream.


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