We went apple picking yesterday and stumbled across some end-of-season raspberries in addition to our 14 pounds of apples (!).  I searched for a recipe and decided to try this one from Cooks Illustrated – delicious!  Ours came out a little too tart so I might add another tablespoon of sugar next time if the raspberries aren’t fully ripened.  The topping is just right – crunchy, nutty, buttery, perfect.

Note: To make a larger crisp that serves 10, double all the ingredients, use a 13 x 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature. We used a combination of Jonathan, Red Delicious, and Golden Delicious apples. Half a teaspoon of grated fresh ginger makes a nice flavor addition to all the fruits.

Topping Mixture
6 tablespoons unbleached all-purpose flour
1/4 cup light brown sugar , packed
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
5 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cup pecans or whole almonds, chopped coarse
(or chopped fine if mixing topping by hand)

Fruit
5 cups apples (apples have been peeled, cored, and cut into one-inch chunks), about 3 medium Granny Smith and 2 medium McIntosh
1/4 cup granulated sugar
1 cup fresh raspberries , rinsed
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest from 1 lemon

Place sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.

Toss cut apples, raspberries, sugar, lemon juice, and zest in medium bowl.

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

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