Raspberry & Apple Crisp
Lynn Byers McClellan
ingredients
- 1/2-cup light brown sugar
- 2 TBSP. flour (either will work)
- 1-cup quick oats
- 1/4-cup margarine or butter
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4-cup pecan pieces
- 1/2-cup raspberry preserves or jelly, if preserves are not to be found
- 2 TBSP. lemon juice
- 8 peeled, cored, & sliced granny green apples
directions
- 1
Preheat oven to 350 degrees. In advance, lightly buttered casserole dish, and set aside.
- 2
Combine preserves, lemon juice & apple slices in a bowl and toss until all apples are well coated.
- 3
In a large mixing bowl put the brown sugar, flour, oats, margarine, cinnamon, nutmeg & ground cloves. Mix well with a fork until mixture is crumbly, like a coarse corn meal. Stir in pecan pieces.
- 4
In prepared buttered casserole dish, add the fruit filling, then top with the crumb mixture.
- 5
Bake in oven 40 to 45 minutes or until bubbly. Cool to room temperature before serving. When warm, it is nice with a scoop of Vanilla bean ice cream on top.
- 6
Lynn Byers McClellan
Source: Lynn Byers McClellan
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