May 7, 2010
If I HAD to choose a fruity dessert over a chocolate one - this would be what I'd choose! I saw this in Everyday Food Magazine (a great gift) and made it a couple weeks back for the first time. We LOVED it!!!
Unsalted butter, for baking dish
2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
12 ounces raspberries (frozen - no need to dethaw)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1.Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
2.In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice.
3.In a large bowl, combine all crisp ingredients. Using an electric mixer, beat on low until coarse crumbs form.
4. Transfer to baking dish and sprinkle with topping.
5.Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.
Small but Sweet. To make individual crisps, divide filling and topping among eight 8-ounch ramekins and reduce baking time to about 30 minutes.