Apple And Raspberry Crisp Food

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APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING



Apple-Raspberry Crisp with Pecan Crunch Topping image

Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

Steps:

  • 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
  • 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
  • 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
  • 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING



Apple-Raspberry Crumble with Oat-Walnut Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 15

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
  • Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
  • Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.

Provided by Domestic Goddess

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
½ cup old-fashioned oats
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  • In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  • Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

Provided by Lisa Zwirn

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Kid-Friendly     Raspberry     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 cup (packed) golden brown sugar
1 tablespoon plus 1/2 cup all purpose flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
Vanilla ice cream or whipped cream

Steps:

  • Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
  • Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
  • Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.

RASPBERRY APPLE CRISP



Raspberry Apple Crisp image

I looked here on Zaar, but didn't find this one, which is heavier on the raspberries rather than on the apples. Sounds great to me. This was in my local newspaper today, and I'm going to try it this weekend. I bought Granny Smiths for the tartness.

Provided by Chef PotPie

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups raspberries
2 cups coarsely chopped apples
1 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1 1/2 teaspoons cinnamon
6 tablespoons butter, room temperature

Steps:

  • Preheat oven to 350°F.
  • Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
  • In medium bowl combine sugar, flour, cinnamon and oats.
  • Using pastry cutter work butter into oat mixture until crumbly.
  • Spread over fruit, pressing down lightly.
  • Bake 40-45 minutes or until top is lightly browned.
  • Cool before serving. Top with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 293.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 85.2, Carbohydrate 51.3, Fiber 5.1, Sugar 32.1, Protein 3

APPLE AND RASPBERRY CRUMBLE (CRISP)



Apple and Raspberry Crumble (Crisp) image

We love apple crumble but I wanted to make something a bit different tonight and came up with this-it's based on my apple crumble recipe though.

Provided by JustJanS

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (800 g) can pie apples
250 g frozen raspberries
1/2 cup brown sugar
1/2 cup brown sugar
1/2 cup traditional oats
2/3 cup self raising flour
1/4 cup desiccated coconut
1/2 cup butter, chopped small

Steps:

  • Heat oven to 190c (350f).
  • Butter an 8 cup ovenproof dish.
  • Mix first three ingredients together and pour into dish.
  • Mix topping ingredients together rubbing in the butter with your fingertips as you do.
  • Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
  • Spread the clumps of mix over the pie.
  • Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
  • Remove from oven and allow to cool for 15-20 minutes.
  • Serve with cream, ice cream or custard or all of these!

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

This delicious dessert can be on the table in only 20 minutes. While this recipe makes a quick dessert for two, you can easily scale it upwards.

Provided by JackieOhNo

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tart green apple, peeled, cored, cut into 1/4-inch slices
1/2 cup fresh raspberry
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
6 tablespoons all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons butter

Steps:

  • Heat oven to 400 degrees.
  • Toss apple and raspberries with lemon juice and zest in small bowl.
  • Mix flour and brown sugar in another small bowl; work in butter with pastry blender or your fingers until crumbly. Add 2 T. flour mixture to fruit and toss to combine.
  • Transfer fruit to 2 individual grating dishes and sprinkle remaining flour mixture over tops.
  • Bake until browned, about 10 minutes. Serve hot.

Nutrition Facts : Calories 340.7, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94, Carbohydrate 57.6, Fiber 4.3, Sugar 35.2, Protein 3

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

A fall, or anytime favorite that's topped with vanilla ice cream or lightly sweetened whipped cream. From bon Appetit

Provided by Bev I Am

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup packed golden brown sugar
1 tablespoon all-purpose flour, plus
1/2 cup all-purpose flour
2 1/2 lbs granny smith apples, peeled,quartered,cored,thinly sliced (about 5 large)
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, diced
vanilla ice cream or whipped cream

Steps:

  • Preheat oven to 350°F.
  • Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl.
  • Add apple slices and frozen raspberries and toss to coat.
  • Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
  • Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
  • Add chilled butter and rub in with fingertips until moist clumps form.
  • Sprinkle oat topping evenly over filling.
  • Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
  • Cool 15 minutes.
  • Serve crisp warm or at room temperature.
  • Scoop into bowls; top with ice cream or whipped cream.

HEALTHY APPLE & RASPBERRY CRUMBLE (OR CRISP)



Healthy Apple & Raspberry Crumble (Or Crisp) image

I've been following the glycemic index diet for about ten years now. However, that doesn't stop me loving dessert! I've adapted my grand mother's apple crumble to suit the principles of the diet. It's really easy and quick to make and taste oh so yummy. If you leave it out over night the crumble will be really moist the next day and I think its better like that!

Provided by zoeacute302

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup quick oats
1 cup fructose (or other sugar substitute)
1/3 cup I Can't Believe It's Not Butter® Spread (or butter or margarine)
4 -5 cooking apples (I use Bramley)
2 cups raspberries

Steps:

  • Preheat oven to 180C.
  • Pell and cut the apples and boil them for about 15 minutes.
  • Melt butter in microwave for about 20 seconds.
  • Combine the flour, oats and fructose in large bowl and mix well with hands.
  • Add the melted butter and mix well with hands.
  • Spread apples and raspberries in baking dish and pour the flour mixture on top.
  • Cook for about 25-30 minutes depending on how crunchy you like it.
  • Note: If you make a lot of crumbles it might be worth buying an Apple Peeler Corer Slicer (you can get them online) which will make cutting & peeling the apples almost joyful!

Nutrition Facts : Calories 308.6, Fat 1.8, SaturatedFat 0.3, Sodium 7.4, Carbohydrate 73.6, Fiber 8.4, Sugar 42.1, Protein 5.5

APPLE RASPBERRY CRUMBLE



Apple Raspberry Crumble image

Make and share this Apple Raspberry Crumble recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 apples
lemon, juice of
1 (10 ounce) bag frozen raspberries
1 cup flour
1/2 cup sugar
1/4-1/2 cup butter, but in pieces
1/4 teaspoon nutmeg
heavy cream

Steps:

  • Heat oven to 375.
  • Peel and core apples, cut into 8-10 slices.
  • Arrange in a buttered shallow baking dish.
  • Sprinkle lemon juice over them.
  • Drain raspberries.
  • Sprinkle raspberries over apples.
  • Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
  • Add the nutmeg and cover the fruit with the mixture.
  • Bake for 25 minutes or until top is golden brown.
  • Serve with heavy cream, softly whipped.

APPLE AND RASPBERRY CRISP



Apple and Raspberry Crisp image

From Anne Lindsay cookbook. This uses the minimum amount of fat and sugar with lots of fruit and oatmeal for fiber. This tastes so good especially in the cool autumn months. I often use frozen mixed fruit like strawberry/blackberry/blueberry/raspberry.

Provided by mums the word

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Steps:

  • In 2L (8 Cup) baking dish, combine apples and raspberries.
  • In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
  • For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
  • Sprinkle over fruit.
  • Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

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