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Apple Raspberry Crisp from Bon Appetit

Apple Raspberry Crisp

I made this in April. It's now November. And I'm finally posting it. Yeah, I'm a bit behind.

But now it's perfect for fall!

This is sooooo easy to make. I just love crisps warm from the oven. Sooo delicious. I brought this to a morning meeting at work.

I got a lot of liquid at the bottom of this crisp. There is 1 Tablespoon of flour in the fruit; when I make it again, I think I'll increase the flour just a bit if I'm using frozen raspberries again. Or, I will thaw the raspberries and drain the juice. A couple of reviewers on Epicurious got a lot of liquid too.

Apple Raspberry Crisp 
Adapted from Bon Appetit

Fruit Mixture:
1/2 cup (100 grams) light brown sugar
1 Tablespoon flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored (recipe calls for them to be thinly sliced, but I diced mine into cubes)
1 cup frozen unsweetened raspberries (unthawed) (I used Trader Joe's) (next time, I think I might thaw the raspberries and drain some of the liquid)

Topping:
1/2 cup (100 grams) light brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced

1. Preheat oven to 350°F.
2. Fruit Mixture: Mix the 1/2 cup brown sugar and 1 Tablespoon flour in a large bowl. Add the apple slices and raspberries and toss them in the flour. Put fruit in a greased 8 x 8-inch baking dish (my dish was a bit bigger).
3. Topping: In a medium bowl, mix together the dry ingredients (oats, cinnamon, salt, brown sugar and flour). Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle topping over filling.
4. Bake until apples are tender and topping is golden brown and set, 1 hour or so. Cool at least 20 minutes before eating. Eat warm or room temperature.

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