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Apple Raspberry Crisp Recipe

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Lightly whipped cream (Crème Chantilly)

Apple Raspberry Crisp Recipe

Directions

Oats, brown sugar and pecans team up with nutmeg and cloves in the terrific topping for this homespun treat

Topping
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, softened
1/2 cup finely chopped pecans

Filling
4 large Braeburn apples or Jonagold apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3 cups fresh or frozen raspberry's
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
vanilla ice cream or frozen yogurt

For topping
Mix the first 5 ingredients in medium bowl. Stir in butter until mixture begins to clump together. Mix in pecans. (The topping can be made 1 day in ahead. Chill.)

For filling
Preheat oven. Combine apples, raspberry, sugar, flour and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to 9 inch round baking dish.

Sprinkle topping evenly over apple and raspberry's. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes or until golden browned.

Cool 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.