I love apple crisp and the addition of raspberries is stellar. Tangy raspberries and tart apples with a crispy cinnamon and nutmeg scented topping. It is the perfect dessert for those not up for attempting a pie. It is a sensible finish to 3 weeks of eating; keep it simple.
I love sneaking into the sukkah with a 'personal pan' and cup of tea. Everyone at shul, a quiet moment to savor the coming fall. What says harvest better than apples, especially here in the Northwest? This is the dessert of choice after 3 weeks of eating and celebrating the new year. Light, sensible and oh-so yummy!
|Number of servings:||9 x 13 pan, about 18|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 4 1/2 pounds tart apples like Granny Smith
- 1 1/2 pounds fresh or frozen raspberries, washed and checked
- 2 cups light brown sugar
- 1 1/2 cups flour
- 1 1/2 cups oatmeal
- 2 1/4 teaspoons cinnamon
- 2 1/4 teaspoons nutmeg
- 1 cup margarine (or butter for dairy)
Preheat the oven to 350' - 375'.
Peel, core and slice the apples. Toss with a little lemon juice to prevent browning.
Spray the baking pan with non-stick spray. Add apples to the pan.
To make the crisp, combine the brown sugar, flour, cinnamon and nutmeg in a bowl. Toss to combine.
Add the margarine and cut it into the flour mixture with a pastry cutter. Or, use your finger tips and work the margarine in gently to form a rough crumb.
Add the oatmeal and toss with the flour mixture.
Heap the crisp topping over the apples. It will be very tall but it will cook down.
Bake until golden brown and the apples are tender when poked with a small paring knife. I like my apples cooked down, almost near applesauce. You can take the crisp out at any point once the apples are tender. If the crisp browns too much before the apples are cooked, cover with foil until done.
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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