Apple Crisp Recipe Navigation

Apple Raspberry Crisp Recipe

Apple Rhubarb Crisp Recipe

Apple Butterscotch Crisp Recipe

Lightly whipped cream (Crème Chantilly)

Apple Raspberry Crisp Recipe

Apple Crisp Baking Directions

Oats, brown sugar and pecans teamed up with nutmeg and cloves makes a great topping for this apple crisp treat.

Apple Crisp Topping
3/4 cup all purpose flour
3/4 cup (packed) dark brown sugar
1/2 cup old-fashion oats
1/4 teaspoon fresh nutmeg or 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, softened
1/2 cup finely chopped pecans

Apple Crisp Filling
4 large Braeburn apples or Jonagold apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3 cups fresh or frozen raspberry's
5 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
vanilla ice cream or frozen yogurt

For apple crisp topping;
Mix the first 5 ingredients in medium bowl. Stir in butter until mixture begins to clump together. Mix in chopped pecans. (The topping can be made 1 day in ahead. Chill in the refrigerator.)

For apple crisp filling;
Preheat oven. Combine apples, raspberry, sugar, flour and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to 9 inch round baking dish.

Sprinkle crisp topping evenly over apples and raspberry's. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly.

Cool apple crisp for 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.