I’m totally in love with The Homesteader’s Kitchen, and I was lucky enough to secure a fun-to-try (ad supereasy) recipe from the book. I love that the ingredients for the filling for this crisp are so simple, relying on the fresh sweetness of the apples and raspberries for flavor rather than a bunch of add-ins. Ditto for the crisp topping; I have all these ingredients in my pantry already. This is a great recipe for children or new bakers as it will be very tough to screw up!
Choose organic apples and raspberries (or pick your own) where you can, and remember, a dessert this healthy also makes a wonderful breakfast (try sheep’s milk yogurt instead of a la mode to add a shot of AM protein to the dish).
½ cup unsalted butter, cut into 1/2 –inch pieces
1 cup sucanat or brown sugar
½ cup whole wheat pastry flour
1 cup rolled oats
1 tablespoon cinnamon, optional
8 cups sliced firm apples (8 to 10 whole apples or 2 to 3 pounds)
1 tablespoon fresh lemon juice
2 tablespoons whole wheat pastry flour or tapioca powder
4 cups fresh raspberries
-Place the butter, sucanat, and flour in a food processor and pulse until crumbly. Add the oats and
cinnamon, if using, and pulse again.
-By hand, use a pastry cutter or your fingertips to cut the butter into
the sweetener and grains until evenly blended, but still crumbly. Set aside until ready to use.
-Preheat oven to 375 degrees F.
-In a large bowl, toss the apples with the lemon juice. Sprinkle in the flour, add the raspberries, and gently toss.
-Place the fruit in an 8×12-inch ovenproof glass pan or ceramic baking dish and evenly distribute the
crumb topping to cover the top. Put your hand on the side of the dish as you sprinkle and gently press
the topping around the edges to hold in place.
-Bake for 40-50 minutes, or until the fruit is tender and the topping is nicely browned.