The aroma of this Raspberry Apple Crisp with Oat Pecan Topping as it bakes will fill your house and make you look forward to this amazing dessert. Serve this Apple Raspberry crisp warm with whipped cream or vanilla ice cream on top and savor every moment.
A crisp or crumble is my go-to dessert for bringing to someone’s house when we are invited to dinner during the Fall and Winter months.
The reason is crisps are SO easy to make, there’s no way to mess them up:
You don’t have to be suuper accurate with measurements. It’s more of a toss + bake dessert, and it comes out perfect every time. So much easier to make from scratch than pie.
The combination of warm, juicy, baked fruit and crispy topping is absolute perfection to me, especially when topped with a dollop of whipped cream or a scoop of vanilla ice cream.
In this recipe I add pecans and lots of cinnamon to the crispy oat topping, which adds even more crisp and more flavor to the topping. Oh, and pecans and cinnamon are actually nutritious, making this a not totally-awful-for-you dessert, especially considering the apples and raspberries underneath the pecan crisp.
Apples + raspberries = match made in heaven
I *LOVE* playing around with different fruit combinations to make different crisps, and this Raspberry Apple Crisp is one of my favorite combinations.
Regular apple crisps are pretty fantastic, but they could use a little tang. And that’s where the raspberries come in.
Raspberries are sweet, but slightly tangy and tart when cooked or baked. They balance out the sweetness of the apples, and they also add a GORGEOUS deep red color to this crisp.
In addition, raspberries are super healthy, low in sugar, and full of antioxidants. This is practically a salad. 😉
I still add cinnamon and nutmeg to this apple raspberry crisp just like you would to a traditional apple crisp, because those spices add a nice warmth and bring out the flavors of the apple.
Crispy pecan topping
Are you one of those people who doesn’t like nuts in your desserts?
Well then, we can’t be friends.
Just kidding, but give this pecan topping a try. It’s totally different than a random nut in the middle of banana bread, it actually makes sense with the crispy topping.
The pecans give an extra crunch to the oat topping, and a really nice aroma because the pecans roast as the apple raspberry crisp bakes.
I use quick cooking oats for the topping. Old fashioned oats or 1-minute oats would both work equally well as the topping for this crisp, but I found a combination of the two is the best for texture.
I hope you get a chance to make this Raspberry Apple Crisp! It’s really so so good that you really would be missing out if you don’t make it.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Apple Raspberry Crisp with Oat Pecan Topping
Apple Raspberry Filling
Oat Pecan Topping:
- 7 tablespoons unsalted butter , plus more for greasing the pie dish
- 1 cup quick-cooking oats
- 1/2 cup all purpose flour
- 3/4 cup chopped pecans
- 1 teaspoon cinnamon
- pinch of salt
- Scoop of vanilla ice cream or whipped cream for serving
- Preheat oven to 375F. Use butter to grease a 9 or 10 inch circle pie dish, or spray it with non-stick spray.
- In a large bowl, combine the chopped apples, raspberries, 3 tablespoons flour, sugar, cinnamon, nutmeg, and salt. Mix well.
- In another microwaveable bowl, melt the butter for 30 seconds at a time until melted. Add all the ingredients for the oat pecan topping to the bowl and mix well until you have a crumbly mixture.
- Add the filling to the greased pie dish. Scatter the crumble mixture all over the fruit filling.
- Bake for 40-50 minutes at 375F, until the crumble topping is starting to brown and the fruit filling is bubbling underneath. Allow to cool for at least 15 minutes. Serve with ice cream or whipped cream on top.