Reviewed: Nov. 10, 2009

Modified to have no added fat! - I modified this quite a bit - used 1.5 pounds frozen mixed berries, no apples - kept the juice left from defrosting and added 1/2 cup agave nectar and 1/8 cup corn starch. For the topping I chopped pecans and walnuts, 1/2 cup each, and combined with oats, whole wheat flour, cinnamon, salt, and substituted unsweetened applesauce for the butter. I baked it for only 25 minutes, and it was nice and thick, and the nuts were slightly toasted. Loved it! Next time when I have apples, I'll try it with apples.

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Kris

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

I just used 1 cup brown sugar, but split it between the apples and the topping. The flavor is wonderful. I didn't have Granny's, so I used what I had on hand, which happened to be a sauce apple. I am a lazy cook (Ok, not really, just a busy cook with a 9 month old to entertain) so I didn't even bother peeling the apples. Everyone at our house is just happy to have dessert, so no one is complaining. :-)

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Zonya

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Reviewed: Jul. 20, 2009

I've made this 3 times now. It was ok... you "have" to add sugar to the topping mix for it to be worth while. But it was easy to make. I did find a better recipe however, so I wont ever make this one again. Sorry.

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Mike'z Girly

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Reviewed: Jan. 21, 2009

This was good - but with the changes I made. I doubled the recipe. The recipe only calls for the brown sugar to be added to the fruit and none to the crisp. I just added the tbsp. of flour to the crisp and the brown sugar - which I reduced a bit to the crisp topping. I also followed a review and kept the margarine (i used smart balance - non-heydrogenated margarine)and did not melt it - in order to ensure a crisp - crisp! (I cut down on the margarine a bit as well - incorperated it until slightly damp and crumbly.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 16, 2009

I made this recipe as without substitution. I knew that it wasn't going to taste like my usual crisp (in which I use more oatmeal and I put the sugar in the crisp) but I was open to trying something new. And I LOVE it. An open mind is the only ingredient missing from the original post. Thanks for sharing!

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young mom

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Reviewed: Jul. 10, 2008

I only used one large granny smith apple. I also used two pints of fresh dorman red raspberries, and about 1 1/2 cupst of frozen rhubarb chunks. Everything else I kept pretty much the same as the recipe. I did add a bit more oats, because once you add the melted butter, it's mush, not crumble for the topping. Adding more dry oats helped it crumble and spread over the top more evenly. My family LOVED this. From a 19 month old up to my 10 year old, and my dad who was visiting. We served it warm with vanilla ice cream. A BIG hit. The kids asked me to make it again!!!

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Ginny Johnson

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Reviewed: Jul. 3, 2008

The leftovers were better than the first night.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: May 11, 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!

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D.Nobles

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Reviewed: Jan. 28, 2008

Absolutely wonderful! I used frozen raspberries in syrup, so I decreased the amount of sugar added to the apple/raspberry mixture. The syrup made the mixture a lot soupier, so it wasn't really a traditional apple crisp texture, but in my opinion it was even better. Because of the extra liquid, I raised the oven temperature for the last 20 minutes to 400 degrees. Based on the other reviews, I ignored the crisp topping in the recipe and used another recipe for the crisp part. Will definitely make this again.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

Really good recipe and got a request to make another one for a pot luck next week. Was a bit runny, but didn't matter when topped with vanilla ice cream!

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Kristy

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Reviewed: Sep. 9, 2007

The apples and raspberries were fantastic. The crisp was bland. I will add sugar into the crisp next time. Otherwise, great recipe.

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Ms Em

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Reviewed: Sep. 21, 2006

This was absolutely delicious. The raspberries added a little tart to the sweet apples! Will make again!

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messycook27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Omaha, Nebraska, USA

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Reviewed: 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.

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WATTKISS

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Reviewed: Mar. 22, 2005

Mmmmm mmmmmm!

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GODEATER

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Reviewed: Jan. 4, 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!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Dec. 1, 2003

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.

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MISSTROUBLEMAKR

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Reviewed: Oct. 5, 2003

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.

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 17, 2003

This was a good crisp - the raspberries were a great idea. Next time I will use less brown sugar- it was awfully sweet and syrupy. Also, I used a full container of raspberries (I believe it was 6 oz) which is more than a cup and used an 8x8 pan instead of a 9x9, so it was pretty full of fruit - made 4 large servings. I used 1/2 whole wheat and 1/2 white flour for the topping and you couldn't tell the difference (sneak in a little extra nutrition!). I agree that the topping wasn't really crunchy either. I'd make this one again!

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