Raspberry-Apple Crisp



6 tablespoons all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 ground nutmeg
5 tablespoons unsalted butter
1 cup fresh raspberries, rinsed
5 cups apples, 2 to 3 apples, peeled and cut into 1-inch chunks
1/4 cup granulated sugar
1 tablespoon lemon juice
Grated lemon zest from 1 lemon


Yield 9 servings

  1. Mix flour, brown sugar, sugar, cinnamon and nutmeg. Work in chilled butter to coarse cornmeal texture. Refrigerate mixture while preparing fruit.
  2. Preheat oven to 375 degrees F.
  3. In an 8-inch square baking pan or 9-inch round deep dish pie plate, toss together raspberries, apples, sugar, lemon juice and zest.
  4. Distribute chilled topping evenly over fruit. Bake for 40 minutes until fruit is bubbling and topping is deep golden brown.

Nutrition information: