Apple Raspberry Crisp Recipe

I really enjoyed this recipe, but I made a few adjustments. I reduced the amount of brown sugar mixed into the fruit to 3/4 cup. The crisp topping seemed odd to me because it didn't include any sugar, unlike other crisps I've made in the past. I followed the original instructions of melting the butter without sugar, but the result was mushy, unappetizing, and not at all crumbly like the recipe promised. So, I ended up scrapping the whole batch and starting over with the same ingredients, adding 1/2 cup of brown sugar to the crisp topping and not melting the butter. This time, the topping turned out perfectly crumbly, and when baked, it was wonderfully crisp. I hope this tip is helpful for others trying out the recipe.

After posting this recipe, I realized there was a mistake in the pan size I used for making this dessert. Make sure to use an 8x8-inch baking pan (mine was also Teflon-coated). Additionally, when mixing the brown sugar with a tablespoon of flour, only use 1/2 cup of sugar. Combine the remaining 1/2 cup of brown sugar with oats, 1/2 cup of flour, cinnamon, and salt. Mix in the melted butter until crumbly. After baking the dessert, allow it to cool for about 1 to 1-1/2 hours. Serve with vanilla ice cream, Cool Whip, or Reddi Wip Whipped Topping. This recipe makes 1 8x8 inch dish or serves 5-6 people. Remember, you can use quick oats instead of old-fashioned oats and for the apples, use 2-1/2 lbs of Granny Smith Apples.

I made some modifications to this recipe. Instead of using apples, I used 1.5 pounds of frozen mixed berries, keeping the juice from defrosting. I added 1/2 cup of agave nectar and 1/8 cup of cornstarch for thickening. For the topping, I used a mix of pecans and walnuts (1/2 cup each), along with oats, whole wheat flour, cinnamon, salt, and replaced butter with unsweetened applesauce. I baked it for just 25 minutes, resulting in a thick and slightly toasted nut topping. I loved how it turned out! I plan to try it with apples next time.

I decided to double the recipe to create three small crisps - one for myself and two to share with others. After reading some tips from previous reviews, I made sure to follow them to ensure the crust turned out perfectly - and it did. I adjusted the sugar, using half in the berry apple mixture with a tablespoon of flour, and the other half in the remaining ingredients for the topping, which included cutting in cold butter. I baked them at 350 degrees for 45 minutes, and the crisps turned out perfectly cooked and were absolutely delicious. I would definitely make them again.

I had never come across a sugar-free crisp recipe before, so I decided to make some adjustments. I added 1/2 cup of sugar to the fruit mix and another 1/2 cup to the crisp mix. I reduced the amount of butter to 5 tablespoons and mixed it in rather than melting it, and the result was fantastic. I used 1/2 cup of blueberries and 1/2 cup of blackberries from my freezer, and with these changes, the recipe is definitely a winner.

For dessert beginners like me: take the time to carefully read through the reviews before attempting a new recipe. Learn from the ones that got it right on their second try. Lesson learned. For a successful apple crisp, I recommend seeking out a highly rated recipe and then modifying it by substituting some of the apples with raspberries. While apple crisp is a familiar favorite, the apple-raspberry combination adds a unique twist. Don't make the mistake of assuming that five apples will fit into a 9x9 baking pan. I ended up with too many apples for one pan, leading to excess liquid and a reduced final product. Adjust the fruit quantity accordingly and consider cooking down the mixture with a thickening agent before baking. As for peeling the apples, it's not necessary if you don't mind the peels. Simply remove the stems and seeds while slicing the apples for a simpler preparation process. Keep it simple and enjoy the baking experience.

I made some modifications to the recipe by using one large Granny Smith apple, two pints of fresh Dorman red raspberries, and approximately 1 1/2 cups of frozen rhubarb chunks. I adjusted the amount of oats to achieve a better crumble texture for the topping, as the melted butter made it too mushy initially. The end result was a delicious dessert that was a big hit with my family, including kids aged 19 months to 10 years old, as well as my dad who was visiting. We enjoyed it warm with vanilla ice cream, and everyone loved it so much that the kids requested for me to make it again!

Awesome with a couple of changes! I decreased the amount of sugar in the fruit by about 1/3 cup. I also added 1/2 cup of brown sugar to the topping and decided not to melt the butter.

I made this dish for a family dinner and it paired wonderfully with vanilla ice cream. I decided to triple the recipe and took advice from a previous review, adding brown sugar to the apples and incorporating the butter into the topping mix by cutting it in instead of melting it first. This technique resulted in a delicious topping that truly elevated the dessert. The raspberries added a delightful tartness to the overall dish.

The recipe turns out too sweet if followed as is. I recommend using half the amount of sugar with the apples, then adding sugar to the crisp mix along with chopped walnuts. You can also add extra raspberries for more flavor. I prefer cutting the butter in cold to the crumble mixture to achieve the best result.

Absolutely delightful! I opted for frozen raspberries in syrup, leading me to reduce the sugar in the apple/raspberry mix. The syrup added extra moisture, giving the dessert a unique texture that wasn't your typical apple crisp, but it was a delightful twist. To account for the increased liquid, I bumped up the oven temperature to 400 degrees for the last 20 minutes of baking. Following advice from previous reviews, I skipped the crisp topping recommended in the recipe and went with a different one – a choice I was pleased with. This is a recipe I will certainly revisit in the future.

I adjusted the sugar in the fruit to just 1/4 cup of brown sugar as my apples were a bit dry, so I skipped the flour. For the oat topping, I increased the brown sugar to 1/2 cup and added 1/2 tsp of vanilla powder and 1/2 tsp of raspberry powder for extra flavor. I used cold butter, cut it up, and then used a pastry cutter to incorporate it into the oat mixture. However, the oat topping lacked sugar, which seemed to have been accidentally omitted.

I was quite disappointed with this dessert. The sugar was concentrated only in the filling, with no sweetness in the crisp topping. This turned out to be a major flaw as the filling was excessively sweet, while the topping lacked any flavor other than cinnamon and flour.

Absolutely fantastic. Incredibly user-friendly as well.

This recipe was fantastic! I decided to increase the amount of oats to suit my preference and sprinkled some brown sugar on top before baking. The raspberries released a lot of liquid, which I saved to make a delicious berry syrup later. Overall, a great recipe that I simply customized to my liking.

This was my first attempt at making this recipe and it turned out great, except for the excess liquid at the bottom. As a novice baker, I'm unsure why this occurred. Following the advice from other reviews about the butter and brown sugar in the crisp topping really paid off - it was delicious!

I followed the recipe exactly as written, and I found it to be excessively sweet. The topping supposed to be crisp was disappointingly soft and lacked flavor, making it inedible. Sadly, all those lovely apples went to waste. I strongly advise against using this recipe as-is.

This recipe was fantastic! The only modification I made was doubling the topping to suit my own preferences.

The dessert was overly sweet and the topping didn't live up to expectations.

I absolutely adored this recipe! Taking advice from others, I reduced the sugar in the apples and incorporated it into the oatmeal mix. I also opted not to melt the butter as recommended. Serving it with a scoop of vanilla ice cream elevated the dish to another level of deliciousness!