Raspberry Apple Crisp

Cousin Terri at Long Beach Kite Festival

The addition of raspberries provides just a hint of delicious tartness to a traditional Apple Crisp, taking it from ho-hum bland to scrumptious. This recipe is fairly quick to make, and a crisp is just so much easier than a pie! The only hard part is waiting for it to come out of the oven, and also waiting for it to cool down slightly so you won't burn your mouth.

Raspberry Apple Crisp

4 medium to large Granny Smith apples, peeled and coarsely chopped

    (i.e. sliced & slices cut in half)

2 cups (approx) fresh raspberries OR: 12 oz frozen raspberries, slightly thawed

3/4 to 1 cup granulated sugar (amount depends on tartness of apples & berries)

Topping:

2-1/4 cups old fashioned oats

3/4 cup brown sugar, packed

1/2 cup flour

1/2 to 3/4 cup  chopped pecans

3/4 cup (1-1/2 sticks) margarine or butter, melted

Preheat oven to 350 F, lightly grease 10-inch square deep glass pan. Gently mix apples,  berries and sugar in large bowl, then arrange in prepared pan.  In a separate bowl mix topping ingredients thoroughly.  Spread evenly over fruit layer.  Bake about 55 minutes.  Makes 9 servings. Yummy served warm with vanilla ice cream!