Apple Raspberry Crisp Recipes

APPLE RASPBERRY CRISP

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.

APPLE-RASPBERRY CRISP

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.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

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.

APPLE-RASPBERRY CRISP

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 AND RASPBERRY CRISP

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.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

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

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 PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

APPLE-RASPBERRY CRISP

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.