Recipe by Domestic Goddess
"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."
Watch video tips and tricks
packed brown sugar
Granny Smith apples - peeled, cored and thinly sliced
frozen raspberries, thawed
1 1/2 teaspoons
This recipe was great! But, I did make some changes. I decreased the amount of Brown Sugar mixed into the fruit to 3/4 Cup. The CRISP mixture I thought was odd. All other crisps I have ever made had sugar in that part of the recipe. I made it as directed (melted butter and no sugar) and it was mushy, tasted horrible. and was not crumbly as it says on the recipe. So I threw that whole mess away and started the CRISP part over. I used the exact same ingredients and added 1/2 Cup Brown Sugar to the CRISP mixture and DID NOT melt the butter. The mixture then did get crumbly and when baked it was VERY CRISP. Hope this helps.
This was good, but without the crisp, it can't be great in my book. Also, I would add a little more flour to the apple-raspberry mixture; the final product was too thin. I agree other reviewers that the raspberries are a nice change of pace.
4 stars for the apple-raspberry part, as that was very tasty. However the crisp part was very bland, which may have been my fault because I added more flour as it was a big mushy mess. If I try it again, I will add the sugar to the crisp part as the previous reviewer suggested. I also used mixed berries (blue, straw & rasp) and that went great with Breyers vanilla ice cream. Thanks for the sweets Cindi!
I made this for a family dinner and it was fantastic with vanilla ice cream. I increased the recipe by 3 and followed the suggestions of the previous review that added brown sugar to the apples and cut the butter into the topping mix instead of melting it first. It really made an excellent topping. The raspberries gave it a nice tartness to the dish too.
Correction: The butter is melted in this recipe, and is stirred into the flour and oat mixture, not cut in as previously published.
Too sweet if recipe is followed. Use 1/2 sugar with apples, then add sugar to the crisp mix, along with chopped walnuts. Extra raspberries work too. I cut butter in cold to the crumble mixture.
I followed the recipe and made the crisp according to the suggestions made previously to add extra brown sugar and NOT melt the butter. It came out great, nice and crumbly. Unfortunately, my only complaint is that the apple raspberry filling was tasty, but runny. I don't remember reading where any one else experienced this, so I guess that it was something I did. The dish, however, tasted wonderful. I'll certainly try it again. Note: I mixed a little corn starch with the excess liquid and baked an extra 5 minutes. This "thickened up" the filling a bit. It still was a real hit!
Delicious! I added some extra raspberries and put in fewer apples. A little too much cinnamon in the topping. Definitely something I'll make again. Thanks for sharing it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Follow these simple steps to make a classic, all-American dessert.
See how to turn fresh blackberries into a sweet, super-easy fruit crisp.
Discover the secret ingredient that makes this the crispiest apple crisp ever!