Ingredients
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6
-
300
-
1/3
-
2
-
1 - 2
-
-
1
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
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.,Made this to take for desert at a friend’s house for dinner. Used fresh apples from the apple farm both granny smith and honey crisp. I also used butter and old-fashioned oatmeal as that is what I had in the pantry. Served with vanilla ice cream and it was delicious. Did not serve warm. Got rave reviews. I was short on time so I cooked for 15 minutes in microwave and then for 10 minutes in the oven. Will most definitely make again.,Made as written except used butter instead of margarine (my preference). Used Cortland apples and it turned out perfect. Served warm with Vanilla bean ice cream on top. Will definitely make again, reminds me of how my Mom used to make it.
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Steps
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1
Done
|
In 2l (8 Cup) Baking Dish, Combine Apples and Raspberries. |
|
2
Done
|
in Small Bowl, Combine Sugar, Flour, Cinnamon. Add to Fruit and Toss to Mix. |
|
3
Done
|
For Topping, Combine Rolled Oats, Sugar and Cinnamon. With a Pastry Blender, Cut in Margarine Until Crumbly. |
|
4
Done
|
Sprinkle Over Fruit. |
|
5
Done
|
Bake at 350f For 55 Min or Microwave on High 15 Minutes or Until Bubbling. Serve Warm or Cold. |
