I made an apple-raspberry crisp the other night. It couldn’t be an easier treat to bake up. I am not usually drawn to dishes that clash with my food (often, I prefer plain white china for meals – Urbino being my fave) but I have to confess, the Lady Carlyle pattern does wonders for messy desserts. This apple-raspberry crisp is quite rustic, so it needs all the prettying-up it can get! A dessert that tastes like Fall. It’s full of apple-cinnamon goodness and combined with the tart raspberries, it’s not too sweet. Oh perfection!
5 medium-tart apples
3/4 cup raspberries
1/4 cup sugar
1/2 cup flour
1/2 cup brown sugar
1/4 cup Quaker Oats (not the quick cook variety, but whole oatmeal)
1/2 teaspoon cinnamon
6 Tablespoons butter
*You’ll need about 50 minutes to bake this dessert.*
Preheat your oven to 350 degrees.
Peel apples, slice and place in a bowl with the raspberries. Sprinkle the sugar over the fruit and mix until the berries and apples are well coated. Place apple/raspberry mixture into your 9×9 Pyrex baking dish.
Mix flour, brown sugar, oats, and cinnamon. Cut butter into the dry mixture. Sprinkle this mixture over the top of the apples.
Bake until the apples and raspberries have become soft, omitting their pink juices and the crumble is lightly brown on top.
Serve warm. Top with a bit of vanilla ice cream – or- do what I do and pour a splash of half & half over it in a bowl.
Speaking of lovely… Did you pop by THIS POST and THIS POST to leave your entry in the Bespoke Stationery Giveaway -?- Don’t forget to tell us how you plan to use it if you win! Would you pick Holiday Cards? Personal Stationery? Thank You Notes?? It’s your choice!