Apple Raspberry Crisp

FOR A SPECTACULAR variation on apple crisp, add raspberries. The resulting mix of flavors is complex and superb, as both fruits combine sweet and tart characteristics that mesh well together. The red-and-green apple skins and red, seeded raspberries add color and texture to this tantalizing dessert.

Apple Raspberry Crisp is easy to make, too. All it takes is a generous cupful of fresh raspberries added to your favorite recipe for apple crisp.

Our favorite recipe was handed down from Lois Castell Browne to her granddaughter, Bar Lois Weeks, executive director of the New England Apple Association.


6 New England apples such as Honeycrisp or McIntosh, or a mix

1½ c fresh or frozen raspberries

1 T lemon juice

1 t cinnamon

½ t salt

¼ t nutmeg


¾ c whole wheat flour

¼ c old-fashioned oats

¼ c brown sugar or maple syrup

5 T butter

Preheat oven to 350°F. Butter a three-quart baking dish.

Apple Raspberry Crisp (Russell Steven Powell)Core and slice apples and place in baking dish. Sprinkle lemon juice, cinnamon, salt, and nutmeg over apples. Add raspberries, and set aside.

In medium bowl, use a pastry cutter to blend whole wheat flour, oats, brown sugar and butter until butter pieces are the size of peas or smaller. Sprinkle evenly over filling.

Bake for about 50 minutes, until apples are soft.