Today was one of those days. A day where I wanted something sweet, but wasn’t sure what I wanted. I wanted cookies, but didn’t feel like making them. I kind of wanted Apple Crisp, I kind of wanted to figure out a way to make Raspberry Crisp. I checked the freezer and only had a partial bag of Raspberries. Time for my trouble-making, kitchen-destroying thinking cap. Take a look at that dessert! Is it not beautiful? Wait until you make one. Oh my! It’s knock your socks off good!
One 9” Pie Shell, Unbaked
4 large Cooking Apples (Honey Crisp, Braeburn, Granny Smith, etc.)
1 ¼ cups Fresh Raspberries, or Frozen and Thawed
2-3 TBSP Cinnamon/Sugar mixture
1 TBSP Sugar
1-2 TBSP AP Flour
¼ cup Wheat Flour
¼ cup AP Flour
½ cup Brown Sugar
¾ tsp Cinnamon
¼ cup Butter, chilled
Thaw Raspberries if frozen and set aside. Drain. Stir in 1 TBSP of Sugar and taste an apple. If too tart, add a little more Sugar.
Peel and quarter Apples. Feel free to use a mixture of Apple varieties. Slice about 1/8” thick. Place in large bowl. With a large spoon, mix in enough of the Cinnamon/Sugar mixture to suit your taste. I always taste the apples after adding Cinnamon/Sugar. Depending on tartness of Apples, you may need to adjust.
Add the drained Raspberries and stir to incorporate with the Apples. If you end up with a puddle of liquid at the bottom you will end up with a very juicy pie and possibly a soggy crust. You may want to add 1 TBSP AP Flour, stir again and watch for a puddle to form at the bottom. If still too much, add a bit more Flour. Pour into Pie Shell.
In the same bowl, make the Topping. Mix the Flours, Brown Sugar, and Cinnamon. Stir with a fork. Cut the chilled Butter into chunks and mix with a Pastry Blender until crumbly. Don’t over-mix. You want some pea-sized pieces, not a smooth mixture. (See photo). Sprinkle mixture on top of Apple/Raspberry mixture.
Bake at 375° F for 50-55 minutes. You want the Apples to be tender. You can poke with a fork to test. The Topping should be browned.
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By Tika for CHEW WANNA EAT? © 2019