Apple Raspberry Crisp Recipes

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APPLE-RASPBERRY CRISP

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



Apple-Raspberry Crisp image

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

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

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 15



Apple-Raspberry Crumble with Oat-Walnut Topping image

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.

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

PUFF PASTRY APPLE TURNOVERS

"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10



Puff Pastry Apple Turnovers image

Steps:

  • In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.

1/3 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 cups chopped peeled apples
1 package (17.3 ounces) frozen puff pastry, thawed
TOPPING:
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream, optional

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.

Provided by David Boland

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9



Jackie's Old-Fashioned Raspberry Crisp image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  • Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
  • Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
  • Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  • Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
  • Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g

4 cups fresh raspberries, divided
¼ cup water, or as needed
¾ cup white sugar
2 tablespoons cornstarch
1 ¾ cups quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon baking soda
½ cup butter, softened

APPLE RASPBERRY CRISP

This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8



Apple Raspberry Crisp image

Steps:

  • Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts :

10 cups thinly sliced peeled tart apples (about 10 medium)
4 cups fresh raspberries
1/3 cup sugar
3 tablespoons plus 3/4 cup all-purpose flour, divided
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup cold butter

APPLE AND RASPBERRY CRISP

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



Apple and Raspberry Crisp image

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.

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

APPLE-RASPBERRY CRISP

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



Apple-Raspberry Crisp image

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.

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

APPLE-RASPBERRY CRISP

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



Apple-Raspberry Crisp image

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.

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

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

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



Apple-Raspberry Crisp with Pecan Crunch Topping image

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.

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)

APPLE-RASPBERRY PANDOWDY

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride-a foolproof, down-home finale for your feast.

Provided by Greg Lofts

Categories     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 14



Apple-Raspberry Pandowdy image

Steps:

  • Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
  • Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
  • Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
  • Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

2 1/2 pounds tart apples, such as Granny Smith, cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
1/4 cup rye flour
2/3 cup whole milk
1 1/2 cups raspberries (about 6 ounces)
1/3 cup hot water
Vanilla ice cream or heavy cream (optional), for serving

APPLE-RASPBERRY CRISP

Warm, spicy crumbles top luscious fruit and frozen yogurt. Scrumptious and low fat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 10



Apple-Raspberry Crisp image

Steps:

  • Heat oven to 375°F. Spray four 10-ounce custard cups or individual souffle dishes with nonstick cooking spray.
  • Mix apples, raspberries and granulated sugar. Divide among custard cups. Mix brown sugar, oats, flour, cinnamon and nutmeg in small bowl. Cut in butter with fork until crumbly. Spoon over apple mixture.
  • Bake about 25 minutes or until apples are tender and topping is golden. Serve warm with frozen yogurt.

Nutrition Facts : Calories 235, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

4 small cooking apples, peeled and chopped (3 cups)
1 cup fresh or frozen (thawed) raspberries, strawberries or blackberries
2 tablespoons granulated sugar
1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons old-fashioned oats
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
Vanilla reduced-fat frozen yogurt, if desired

RASPBERRY CRISP

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6



Raspberry Crisp image

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

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From inspirededibles.ca


APPLE-RASPBERRY CRISP | FORKS OVER KNIVES
Preheat the oven to 425°F. In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries. In a bowl, combine oat flour, rolled oats ...
From forksoverknives.com


    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #breakfast     #desserts     #fruit     #oven     #easy     #potluck     #kid-friendly     #picnic     #dietary     #low-sodium     #infant-baby-friendly     #low-in-something     #apples     #berries     #raspberries     #to-go     #equipment     #4-hours-or-less

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