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Apple-Raspberry Crisp Recipe

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This recipe for Apple-Raspberry Crisp, by , is from The DuBose Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Perry
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Gala or Braeburn apples (2 lb).
peeled, cored and sliced about 1/4 in. thick
2 cups frozen unsweetened raspberries (from 12-
oz pkg)
1/3 cup maple syrup or pancake syrup
2 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp apple pie spice
8 reduced-fat pecan shortbread cookies
(Pecan Sandies)
1/2 cup coarsely chopped pecans
Vanilla Ice Cream (optional)

Directions:
Directions:
1. Heat oven to 375F. Coat a 1 1/2-qt. shallow baking dish with nonstick spray.

2. Toss apples slices, frozen raspberries, maple syrup, cornstarch, vanilla and spice in large bowl. Evenly spread into prepared baking dish: cover with foil.

3. Bake 45 minutes. Remove foil, crumble shortbread cookies on top and sprinkle with pecans. Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly.

4. Serve warm or at room temperature with vanilla ice cream,if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Per serving: 298 cal, 3 g pro, 47 g car, 4 g fiber
12 g fat (1 g sat fat), 0 mg chol, 89 mg sod

 

 

 

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