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Apple Raspberry Crisp

Apple Raspberry Crisp

This crisp is made with a combination of McIntosh apples and raspberries and topped with an oat crumble.  The raspberries make everything extra delicious!  Don't have McIntosh apples? Just substitute your favorite apple pie apples.  Don't have fresh raspberries? Frozen ones work just as well!  

Author Rachael Hutchings, www.lafujimama.com


For the Apple Raspberry Crisp Filling

  • 2 pounds 13 ounces McIntosh apples, peeled, cored and sliced
  • 10 ounces raspberries (fresh or frozen)
  • 1 cup turbinado sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon

For the Apple Raspberry Crisp Topping

  • 2 cups quick oats
  • 1/2 cup oat flour
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup coconut oil at room temperature
  • 1/4 cup maple syrup


Make the Apple Raspberry Crisp Filling

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Place the sliced apples in a 9x13-inch baking dish.  Sprinkle the raspberries over the top of the apples.

  3. Whisk together the turbinado sugar, cornstarch, and ground cinnamon in a bowl, then sprinkle the mixture evenly over the apples and raspberries.

Make the Apple Raspberry Crisp Topping

  1. Mix the quick oats, oat flour, turbinado sugar, and sea salt together in a mixing bowl.  Add the coconut oil and maple syrup, then use an electric mixer to blend everythig together into a clumpy mixture.

  2. Sprinkle the topping over the fruit in the baking dish.

Bake the Apple Raspberry Crisp

  1. Bake the apple raspberry crisp in the preheated 350 degree Fahrenheit oven for about 45 minutes, until the filling is bubbling and the topping is starting to brown.  Remove the crisp from the oven and let it cool for 10 to 20 minutes before serving.  Serve it topped with a scoop of vanilla ice cream for an extra treat!