Tags
apple crisp, apple raspberry crisp, crisp, egg free, nut free, organic, organic baking, raspberry crisp, soy free
organic apple raspberry crisp
A lot of people are very picky about which apples they bake with. I am not. I use whatever is on the counter which is a variety of what my kids like and what is on sale. I will vary what I put into apple recipes based on what’s in the house.
Adapted from here.
Apple Raspberry Crisp
Ingredients
Filling
- 1/2 cup packed organic light brown sugar
- 2 tablespoons organic cornstarch
- 5 medium organic apples (about 6 cups), peeled, cored and thinly sliced ( I used 2 Granny Smith, 2 Honeycrisp, and 1 Gala for the pictured crisp)
- 6 oz fresh organic raspberries
Topping
- 1/2 cup packed organic light brown sugar
- 1/2 cup organic old-fashioned rolled oats
- 1/2 cup organic all-purpose flour
- 1 1/2 teaspoons organic ground cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons organic unsalted butter, softened
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch or 8×8 inch square baking dish with the oil of your choice. (I use organic canola or organic sunflower oil.)
- In a large bowl, mix sliced apples and raspberries with 1/2 a cup of brown sugar and cornstarch. It will not be completely evenly coated, and that’s ok. Spoon into the prepared baking dish. In the bowl, now mix together the other 1/2 cup of brown sugar, oats, flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Put the baking dish on a cookie sheet in case it bubbles over. Bake in preheated oven for 45 to 55 minutes, or until topping is lightly browned and apples are soft. Serve warm.
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