Apple Crisp is a great way to use up all those apples you always buy and no one ever eats. The addition of some raspberries is a nice little treat, makes the recipe a little more tart and helps when accented with some rich vanilla ice cream.
INGREDIENTS
Filling
6-large or 10-medium apples cored and chunked
1 pint raspberries
½ lemon, juiced
¼ cup flour
½ cup sugar
1 tsp cinnamon
Topping
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup melted butter
DIRECTIONS
Filling
1. Preheat your oven to 375ºF. Turn on your convection fan if you have one. Lightly oil a 9 by 13-inch pan.
2. In a large bowl toss the apples, raspberries, sugar, flour and lemon juice together. Toss in the cinnamon.
3. Transfer to your baking pan.
Topping
1. Whisk the flour, oats, and sugar together.
2. Add the melted butter and crumble together with your fingers and sprinkle evenly over the fruit..
3. Bake until golden brown and bubbly, 45 to 60 minutes.
For extra points scoop out some vanilla ice cream and roll in granola, then place the scoop on top of a large serving of crisp.