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!!!

The leftovers were better than the first night.

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!

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.

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!

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

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

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.

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.

Mmmmm mmmmmm!

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!

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 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!

Very tasty!! The topping didn't turn out as crispy as I would have liked. Overall pretty good though!

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

This crisp tasted rich and good; I liked the brown sugar instead of white. The instructions say to cut in butter which has been melted (?) -so I did not melt it but cut it in cold. The fruit did not quite fill the pan enough, so I recommend using at least one more apple. Also, the oats were a little tough and distracted from the topping. I love apple crisp, and adding raspberries makes a nice change from the "usual". Topping does not actually get very "crispy".

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!