An Apple Raspberry Crisp with Oat Pecan Topping is a great twist on the classic apple crisp. Makes a great Thanksgiving dessert, especially when topped with whipped cream or a scoop of vanilla ice cream.
We were assigned the delicious task of bringing dessert to Aldo’s family’s Thanksgiving. Challenge accepted. 🙂
Now, I must admit I am not the best baker. I feel like my kitchen always turns into a crazy mess when I try to bake even a simple cake. Plus there is just too much pressure with cakes and pies – what if they doesn’t come out perfect and you won’t even know until someone else takes the first bite??
So whenever I bake for others I always try to make a fool-proof dessert. And that’s why I*LOVE* making crisps and crumbles! You really, truly, cannot mess them up. They’re supposed to look messy and rustic.
For Thanksgiving I wanted to combine a little something traditional – apple – with a little something different – raspberry.
I find that this time of year half the desserts end up being some kind of apple desserts (the other half being pumpkin). And while I do love apple pies, apple crumbles, and everything with baked apples, I wanted to make sure there was a variety of desserts at the table.
So that’s how this Apple Raspberry Crisp with Oat Pecan Topping happened.
I love the combination of sweet apples with tart, flavorful raspberries. When the two fruits are baked together, they combine to make such a great flavor and turn a gorgeous bright red color thanks to the raspberries.
I added some crushed pecans to the oat crisp topping. I love adding nuts – especially pecans – to toppings in baked goods. As the desserts are baked, the pecans get toasted in the oven and release such a wonderful aroma and flavor. It really takes this Apple Raspberry Crisp to the next level.
Serve this Apple Raspberry Crisp with Oat Pecan Topping with a dollop of whipped cream or a scoop of vanilla ice cream on top. YUM.
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
- Preheat oven to 375F. Use butter to grease a 9. or 10 inch pie dish, or spray it with non-stick spray.
- In a very large bowl, combine the chopped apples, raspberries, 3 tablespoons flour, sugar, cinnamon, nutmeg, and salt. Mix well.
- In another large microwaveable bowl, melt the butter for 30 seconds at a time until melted. Add all the ingredients for the 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.