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The Homesteader’s Kitchen Recipe: Apple-Raspberry Crisp for Autumn’s Bounty

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).

Apple-Raspberry Crisp

Serves 6-8
Topping:
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
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