Here in Michigan, when fall descends, so does the smell of fresh-pressed cider and crispy, just-bitten Pippin apples. I equate the season to hay rides, chunky sweaters and football, and mixed in between all of those things is the smell of Sunday afternoon baking—the ultimate comfort in my house.
At the local farmers’ market, we can find bushels of organic apples, so it made sense to me to try out a warm dessert that infused the seasonal bounty with one of my favorite fruits—raspberries—on a recent weekend. I pulled the recipe for Apple-Raspberry Crisp from Robin Burnside’s new cookbook, Homesteader’s Kitchen, The: Recipes from Farm to Table
Hot from the oven, the crisp was a sweet concoction loaded with the vitality of apples and raspberries, with just enough cinnamon to add some zip and just enough oats to add some crunch. Who said dessert couldn’t be good for you?
ingredients:
- 8 cups sliced firm apples (8 – 10 whole apples or 2 – 3 lbs)
- 1 tablespoon fresh lemon juice
- 2 tablespoons whole wheat pastry flour or tapioca powder
- 4 cups fresh raspberries
topping:
- ½ cup unsalted butter, cut into ½ inch pieces
- 1 cup suncat or brown sugar
- ½ cup whole wheat pastry flour
- 1 cup rolled oats
- 1 tablespoon cinnamon
directions:
Place the butter, suncat, and flour in a food processor and pulse till crumbly. Add the oats and cinnamon and pulse again. By hand, use a pastry cutter or fingertips to cut the butter into the sweetener and grains until evenly blended, but still crumbly. Set aside. Preheat oven to 375 degrees F.
In a large bowl, toss apples and lemon juice. Sprinkle in flour, add raspberries, and toss. Place the fruit in an 8×12” glass pan or ceramic baking dish and evenly distribute crumb topping to cover. Gently press the topping around the edges of the dish to hold in place. Bake for 40-50 minutes, or until the fruit is tender and the topping is nicely browned.
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