Tuesday, April 10, 2007

Al's Awesome Apple Raspberry Crisp


Juicy red-skinned, and often local, organic apples have been a staple of my Good Food Box and I've been getting behind in my use of them. I've also been making an effort to use the fruit I froze and bottled last year. So I put the fresh apples together with some frozen backyard  raspberries, covered them with a topping of oat and nuts, and baked up a colourful and juicy, awesome apple raspberry crisp.

AL'S AWESOME APPLE RASPBERRY CRISP

Filling

2 1/2 - 3 lbs of crisp apples, peeled & sliced (Royal Gala, Spy, or Granny Smith)
1 cup raspberries (fresh or frozen)
zest of 1 lemon
1/4 cup light brown sugar

Topping
1/2 cup whole wheat flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup unsalted butter, cut into pieces
1/2 cup whole grain oats (large flake)
1/4 cup pecans, chopped (or other nuts)

Method
Preheat oven to 375F.
Butter a 3 litre baking or casserole dish and set aside.

Peel, core, and slice the apples into slices and chunks.
Place in a large bowl, along with the raspberries and lemon zest.
Add the light brown sugar.
Mix the ingredients together gently and transfer to the prepared baking dish.

Place all the topping ingredients together in a large bowl.
Mix together using hands and fingertips until all the butter has been blended in and the mixture is crumbly and coarse.
Spread the topping evenly over the apples.

Place the casserole dish in the oven and reduce heat to 350F.
Bake for approximately 35-45 minutes or until the topping is golden brown.
Remove from oven and allow to cool for about 30 minutes before serving.

Delicious served warm from the oven along with whipped cream or vanilla ice cream.
Also great when eaten cold straight from the refrigerator.


(For the photo at the top of the post, I replated the dessert from the casserole dish into the serving-size glass ramekin.)

No comments: