|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Summer berries team up with sliced apples for a delicious fruit and berry crisp. This would make a very good red, white, and blue dessert for a Fourth of July cookout or any summer event. The classic butter, brown sugar, and oat crumble topping gives it a wonderful crunchy texture, and the dessert isn't overly sweet.
Add some chopped pecans to the topping if you like. Sliced strawberries can be substituted for the raspberries. Alternatively, use peaches or pears instead of apples.
- 4 large cooking apples, peeled and sliced or coarsely chopped
- 1 1/2 to 2 cups raspberries
- 1 cup blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cold butter, cut into small pieces
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 2/3 cup sifted all-purpose flour
- dash salt
- 1/4 teaspoon baking soda
- 2/3 cup quick cooking rolled oats
Heat oven to 325 F.
Butter an 11 by 7-inch baking dish.
In a large bowl, combine the sliced apples, raspberries, blueberries, and granulated sugar. Toss to coat. Transfer the apple and berry mixture to the prepared baking dish. Dot with small pieces of cold butter.
In a medium bowl combine the melted butter with the brown sugar, flour, salt, baking soda, and rolled oats. Sprinkle the crumb mixture evenly over fruit.
Bake this fruit and berry crisp in the preheated oven for 45 to 55 minutes, or until fruit is tender and topping is browned.
Serve the apple berry crisp warm with a scoop of vanilla ice cream or drizzle the crisp with heavy cream, or serve it cold or at room temperature with whipped cream or whipped topping. Store leftovers in the refrigerator.
Tips and Variations
Replace the apple slices with fresh peach or pear slices.
Use all blueberries or all raspberries with the fruit slices.
Replace the raspberries with sliced fresh strawberries.
A 1 1/2-quart shallow baking dish or 8-by-8-by2-inch baking pan may be used for this crisp.
Prepare an extra crisp in a disposable foil pan or an extra baking pan, but don't bake it. Cover it with foil and freeze it label it with the baking instructions. Defrost the crisp in the refrigerator and then bake as directed. You'll have individual desserts in the freezer for any occasion; just make sure you label them with the name, date, and baking instructions.