Tuesday, August 31, 2010
So remember how I was telling you about the apple crisp I made with my girls over the weekend? And how it was especially good, due to a secret ingredient?
Well, on Saturday morning I took Julia and Genevieve to our CSA farm to U-Pick cherry tomatoes and raspberries. And in the afternoon, when we made an apple crisp with some baking apples from a friend, I decided to add a layer of fresh raspberries to the pan. Which is how I ended up with my latest recipe, Apple Raspberry Crisp. We ate it for dinner two nights in a row. (We did squeeze some regular dinner food on our plates alongside it, but I'm pretty sure all three of us would have sucked down a dinner made up of only Apple Raspberry Crisp if given the opportunity.)
Note: if you aren't so lucky as to have fresh raspberries available, you can use frozen. (No need to thaw beforehand, but you may need to bake the crisp an extra five minutes). But be aware that upon first serving, the crisp will have a lot of juice at the bottom of the pan. No worries; it will still be fine and delicious. And if your crisp somehow manages to last into a second day, the juice will incorporate into the rest of the filling overnight in the refrigerator.
Apple Raspberry Crisp
6 generous servings
4 medium (or 6 small) peeled, sliced apples (tart ones are best)
2/3 cup fresh or frozen raspberries
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup softened butter
Preheat oven to 375 degrees. Grease an 8 x 8-inch square baking pan. Put apple slices in the bottom of the pan. Layer raspberries over the apples.
In a medium bowl, mix the brown sugar, flour, oats, cinnamon, and nutmeg. Add in softened butter and mix until crumbly.
Spoon the crumbly topping over the apples and berries, covering fruit completely. (Pan will be very full.)
Bake 30 minutes or until fruit is soft and topping is golden brown. Serve with whipped cream or vanilla ice cream, if desired.