a deliciously distinct kind of apple crisp. This raspberry apple crisp recipe I submitted came in second in a competition. To me, it was unquestionably a success. My spouse adored it.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 9×9-inch dish |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×9-inch square baking dish.
- Mix brown sugar and 1 tablespoon flour in a large bowl. Add sliced apples and raspberries; toss to coat. Spoon into the prepared baking dish.
- Mix together oats, 1/2 cup flour, cinnamon, and salt in a medium bowl. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in the preheated oven until topping is lightly browned, 50 to 55 minutes. Serve warm.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 7 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 188 mg |
| Sugars | 51 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
To DESSERT NEWBIES like myself: dig deeper into the reviews. Read the reviews that did it “right” on the 2nd build. My bad. Better to look for a highly rated Apple crisp recipe, dig into the reviews, sub raspberry for some of the apple and go from there. Apple crisp is a common tool in the cooks belt. Apple-raspberry isn’t. . If you believe that five apples of any size will fit into a 9×9 baking pan, DON’T. I had 1100 gm (2.4#) of apples, that filled TWO baking pans. I made more topping for the extra pan. At the end of the bake, both pans level had dropped by half. The fruit was still swimming in liquid after it had cooled to room temp. Try cooking it down before baking with some cornstarch or tapioca. Re peeling the apples: It didn’t kill me not to peel. Core the apples? Just kick out the stems and seeds during the slicing op. KISS (keep it simple)
the sugar is only in the filling with none in the crisp topping. Big mistake! The filling is OVERLY SWEET and the topping tastes only of cinnamony flour.
Really good. Super easy too.
It was a wonderful recipe. However, I added more oats (because I like more of course) and also sprinkled brown sugar on top before throwing it in the oven. The raspberries left a lot of liquid that I ended up pouring into a bowl for a berry syrup I made later. All around a good recipe. Just tweaked it a bit.
This was the first time I have made this receive and it turned out really well except I had quite a bit of liquid at the bottom. I am not an experienced baker so not sure why this happened. I took previous comments about the butter and the brown sugar in the crisp part… Deleicious!!
I made it as the recipe stated and it is overly sweet and the topping (crisp?) is not crisp at all. The topping is tasteless and uneatable. Wasted all those beautiful apples.. Do NOT bother with this recipe as printed..
This was a really good recipe. The only thing I changed was I doubled up on the topping only to satisfy my personal taste.
Too sweet and topping not that good.
Since posting this recipe, I see there was an error to the pan size I used to make this desert. Be sure to use an 8×8-inch baking pan. (Mine was also a Teflon coated pan.) Also, when mixing the brown sugar with the tablespoon of flour, be sure to just use a 1/2 cup of the sugar. Mix the remaining 1/2 cup of brown sugar along with the oats, the 1/2 cup of flour, the cinnamon, and salt. Continue preparing the recipe by adding in the melted butter, and stir until mixture is crumbly. After baking the desert, I let it sit to cool for (about) 1 to 1-1/2 hours. This desert can also be served with vanilla ice cream or with Cool Whip or Reddi Wip Whipped Topping. This recipe yields: 1-8×8 inch dish, or 5-6 servings. One more thing… you can substitute quick oats for the old fashioned oats, and about the apples, be sure to use 2-1/2 lbs. of Granny Smith Apples.
Loved this. Followed other suggestions and cut back on the sugar in the apples and added it to the oatmeal mixture. Also did not melt the butter as suggested. Top with vanilla ice cream and it was so good!
Doubled the recipe to make three small crisps, one to keep and two to give away. Used the ideas from previous posts to make sure crust turned out right- and it worked. Basically used Hal the sugar and a tablespoon of flour in the berry apple mix and the other Half in the other ingredients, including cutting in cold butter, for the topping. Baked at 350 for 45 minutes and crisps were perfectly done and delicious. Would make again.
I had never seen a recipe without sugar in the crisp, so I changed it by adding 1/2 cup to the fruit mix and the other half cup to the crisp mix. Also decreased the butter called for to 5 tablespoons and cut it in, not melted, and it turned out fantastic. I also subbed 1/2 cup blueberries and 1/2 cup blackberries (which is what I had in the freezer), and with the modifications it’s definitely a keeper.
Easy to put together & husband loved it. Will make it again.
I made this recipe for dessert tonight for Father’s Day and everyone loved it! I basically followed the recipe as written, but like most have said, I added half cup of brown sugar to the fruit mixture and half cup to the topping mixture. Only problem was, it was a bit too sweet. I may only add a quarter cup to the fruit next time and half cup to the topping. Also, I’d like to try fresh raspberries. Last, I’d like to double the servings, since it was six adults and I think my brother could have probably ate the whole crisp himself. 🙂 Thank you for a different dessert to make.
OMG! I made this three times now and every time, not a drop left on the plate. I followed the recipe exactly. It was deliciouso!
Delicious!! Easy and delicious flavor! Taste like razzle-dazzle pie!
Made this with apples and blackberries. It was the only “crisp” recipe I’ve used that had the sugar in the filling and not in the “crisp”. While it was OK I much prefer the sweetness in the topping.
This really was not for me. I made this a month or two ago, and froze it. I didn’t taste it then in case I was going to bring it somewhere. I am glad I didn’t. I defrosted it in the fridge for about 2 days. It was horribly runny and extremely tart. The crumble tasted awful with the cinnamon, I think there was too much. The flavors did not balance at all.
Very GOOD! BUT I had to double the topping because what the recipe called for only covered 1/2 my apple mixture,
Awesome with a cpl changes…I reduced the sugar on the fruit by about 1/3 c. I added !/2 c b.sugar to the topping and did not melt the butter.
Awesome!