A fall favorite that’s topped with vanilla ice cream or lightly sweetened whipped cream.

Makes 6 servings.

INGREDIENTS

  • 1cup (packed) golden brown sugar
  • 1tablespoon plus 1/2 cup all purpose flour
  • 2 1/2pounds granny smith apples (about 5 large), peeled, quartered, cored, thinly sliced
  • 1cup frozen unsweetened raspberries (unthawed)
  • 1/2cup old-fashioned oats
  • 1 1/2teaspoons ground cinnamon
  • 1/4teaspoon salt
  • 6tablespoons (3/4 stick) chilled unsalted butter, dicedvanilla ice cream or whipped cream

    DIRECTIONS

    Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8×8x2-inch glass baking dish.


    Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.


    Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.