Apple-Raspberry Crisp Recipe - Allrecipes.com
Apple-Raspberry Crisp Recipe
  • READY IN ABOUT hrs

Apple-Raspberry Crisp

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch dish Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  2. 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.
  3. Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

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.

 
Most Helpful Critical Review
Sep 03, 2005

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.

 
Feb 09, 2004

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!

 
Jun 27, 2005

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.

 
Jul 30, 2003

Correction: The butter is melted in this recipe, and is stirred into the flour and oat mixture, not cut in as previously published.

 
Sep 01, 2010

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.

 
May 12, 2008

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!

 
Sep 30, 2002

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!

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 70.5 g
  • 23%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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