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.
Scoop of vanilla ice cream or whipped cream for serving
Instructions
Preheat oven to 375F. Use butter to grease a 9 or 10 inch circle pie dish, or spray it with non-stick spray.
Prepare the filling: In a large bowl, combine the chopped apples, raspberries, 3 tablespoons flour, sugar, cinnamon, nutmeg, and salt. Mix well.
Prepare the crisp topping: In another microwaveable bowl, melt the butter for 30 seconds at a time until melted. Add the rest of 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 10-15 minutes, or until safe to the touch. Serve with ice cream or whipped cream on top.