Apple Raspberry Crisp Recipes

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APPLE RASPBERRY CRISP



Apple Raspberry Crisp image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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 13x9-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.

Nutrition Facts :

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

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.

Provided by Domestic Goddess

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
½ cup old-fashioned oats
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  • 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.
  • Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

Provided by Lisa Zwirn

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Kid-Friendly     Raspberry     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 cup (packed) golden brown sugar
1 tablespoon plus 1/2 cup all purpose flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
Vanilla ice cream or whipped cream

Steps:

  • Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
  • Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
  • Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING



Apple-Raspberry Crisp with Pecan Crunch Topping image

Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

Steps:

  • 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
  • 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
  • 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
  • 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

Warm, spicy crumbles top luscious fruit and frozen yogurt. Scrumptious and low fat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 10

4 small cooking apples, peeled and chopped (3 cups)
1 cup fresh or frozen (thawed) raspberries, strawberries or blackberries
2 tablespoons granulated sugar
1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons old-fashioned oats
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
Vanilla reduced-fat frozen yogurt, if desired

Steps:

  • Heat oven to 375°F. Spray four 10-ounce custard cups or individual souffle dishes with nonstick cooking spray.
  • Mix apples, raspberries and granulated sugar. Divide among custard cups. Mix brown sugar, oats, flour, cinnamon and nutmeg in small bowl. Cut in butter with fork until crumbly. Spoon over apple mixture.
  • Bake about 25 minutes or until apples are tender and topping is golden. Serve warm with frozen yogurt.

Nutrition Facts : Calories 235, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

APPLE AND RASPBERRY CRISP



Apple and Raspberry Crisp image

From Anne Lindsay cookbook. This uses the minimum amount of fat and sugar with lots of fruit and oatmeal for fiber. This tastes so good especially in the cool autumn months. I often use frozen mixed fruit like strawberry/blackberry/blueberry/raspberry.

Provided by mums the word

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Steps:

  • In 2L (8 Cup) baking dish, combine apples and raspberries.
  • In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
  • For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
  • Sprinkle over fruit.
  • Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

RASPBERRY CRISP



Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

A fall, or anytime favorite that's topped with vanilla ice cream or lightly sweetened whipped cream. From bon Appetit

Provided by Bev I Am

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup packed golden brown sugar
1 tablespoon all-purpose flour, plus
1/2 cup all-purpose flour
2 1/2 lbs granny smith apples, peeled,quartered,cored,thinly sliced (about 5 large)
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, diced
vanilla ice cream or whipped cream

Steps:

  • Preheat oven to 350°F.
  • Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl.
  • Add apple slices and frozen raspberries and toss to coat.
  • Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
  • Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
  • Add chilled butter and rub in with fingertips until moist clumps form.
  • Sprinkle oat topping evenly over filling.
  • Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
  • Cool 15 minutes.
  • Serve crisp warm or at room temperature.
  • Scoop into bowls; top with ice cream or whipped cream.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP



Jackie's Old-Fashioned Raspberry Crisp image

From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.

Provided by David Boland

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

4 cups fresh raspberries, divided
¼ cup water, or as needed
¾ cup white sugar
2 tablespoons cornstarch
1 ¾ cups quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon baking soda
½ cup butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  • Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
  • Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
  • Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  • Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
  • Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g

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