My mother in law makes an incredible apple crisp. Jamey swoons every time he sees one sitting in her kitchen when we go to to their home to visit. It's very simple and very, very good.
I've adapted her version slightly, adding raspberries and cutting back just a bit on the topping. I figure if I can make it a little bit healthier, I can make it more often. That makes sense, right?
Apple Raspberry Crisp (adapted from Jamey's mom's apple crisp recipe)
I leave the peels on the apples if I know they are organic. For this recipe, my apples were local, but not organic, so I peeled them.
8-9 cups sliced cooking apple
1 1/2 cups red raspberries (frozen work well)
1/4 cup water
1 1/2 cup rolled oats or quick oats
3/4 cup brown sugar
1 tsp. salt
2 tsp. cinnamon
6 tbsp. butter, melted
Place sliced apples in a 9 x 13 inch baking dish coated with cooking spray. Sprinkle red raspberries over the top. Pour 1/4 cup water over the apples and berries.
In a bowl, combine the oats, brown sugar, salt and cinnamon. Add the melted butter and stir until well combined. Sprinkle the topping over the fruit and cover the pan tightly with foil.
Bake at 375 degrees for 30 minutes or until a knife inserted into the apples slides in super easy. Then, remove the foil and return the crisp to the oven for another 10 minutes of baking to brown the top slightly. Let set and cool 10 minutes or so and serve with or without a dousing of milk or a side of vanilla ice cream.