Then, you make the topping so it can chill while you’re doing the rest of everything. It’s got oats, so it’s totally healthy. Just don’t mind the brown sugar. Or the butter. Totally healthy.
Once the topping is safely cooling, you mix together your fruit. At this point, I still wasn’t sure about the raspberries, but they sure looked pretty:
You stir in sugar and a little cornstarch and cinnamon to thicken and sweeten the filling before piling it all into a big baking dish.
Apple Raspberry Oat Crumble
Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
This really is an easy dessert (especially if you can hire a sous chef to peel and slice your apples), and great for a crowd. I’m sure it’s delicious with cranberries as well, and if you want to try that original version, substitute fresh or frozen cranberries for the raspberries. I even had one of my Mom’s friends say, “I don’t even like apple desserts, and this is amazing.” Score one for Kelly. Make this now.
Yield: 8 to 12 Servings
Time: 60 to 70 Min
Butter to grease dish
Vanilla ice cream or whipped cream, to serve
2 cups rolled oats
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
1/2 teaspoon salt
3/4 cup unsalted butter, melted
8 large apples, peeled, cored, and sliced 1/4 inch think
2 cups fresh raspberries
1 1/3 cups granulated sugar
2 tb cornstarch
2 tsp ground cinnamon
Preheat the oven to 375 degrees. Butter a 3-quart baking dish.
To make the topping, mix the oats, flour, brown sugar, and salt in a bowl. Stir in the melted butter, then clump with your hands. Place topping in the freezer while you prepare the filling.
To make the filling, toss the apples, raspberries, sugar, cornstarch, and cinnamon in a (very) large bowl. Spread filling in buttered baking dish.
Press the topping evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Let cool for 20 minutes, then serve with ice cream or whipped cream.