Directions: |
Directions:In medium mixing bowl, combine peeled and sliced crab apples (see note), pureed raspberries, sugar, all-purpose flour, chopped mint, lemon zest and lemon juice. Set aside and prepare Topping (recipe below). Heat oven to 325 degrees. Grease large baking pan (15x7x2) and spread filling mixture on bottom of pan. Top with topping mixture, spreading evenly over entire surface. Do not pack topping; steam must be allowed to escape from cooking fruit mixture. Bake at 325 for 45-55 minutes or until fruit juices simmer from edges of baking pan (place cookie sheet under pan before baking to collect drips, if desired). Remove from oven and allow to cool 1-1 1/2 hours before slicing. To serve, place slice of warm crisp on serving plate, streak with additional raspberry syrup and garnish with sprig of fresh mint, if desired. Makes 8 servings.
Topping
1 small box frozen raspberries
2 cups unbleached flour
11/4 cups apple cider
2 tsp. ground cinnamon
2 cups rolled oats
Thaw raspberries at room temperature and allow them to remain liquid. Pour raspberries and juice in small pan and bring to slow boil. Cook for 20 minutes, reducing by half. Once reduced, pour through strainer to remove seeds. In small pan, bring 11/4 cup apple cider to slow boil and cook for 20 minutes, reducing by half. In medium mixing bowl, combine rolled oats, all-purpose flour, reduced raspberry puree and cinnamon. Slowly add reduced apple cider while mixing carefully to combine and form loose crumble topping. |
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