Fall is coming, my friends. It's not here yet, but the morning and evening air is starting to get that little bite to it that reminds you autumn is on its way. I'm not going to be upset about that--yes, summer is amazing, but let's talk about all of the things that are wonderful about fall. 1) sweaters. boots. scarves. vests. Don't tell me that's not one item, I won't hear it. 2) warm beverages. chai lattes, apple cider, even more coffee than usual... 3) apple crisp, apple pie, apple everything. apples.
This dessert is the perfect summer-isn't-over-but-fall-will-be-here-soon dessert. Do you guys hate it when I use a thousand hyphens? I love the hyphens. But really. Let's focus. Raspberry apple crisp was made for August. It's got that fresh, juicy raspberry flavor of summer, but the warm apple-y goodness of fall. I made this for a dinner party with friends last weekend and it was a huge hit. At least one friend was worried I was going to bring something too healthy when I volunteered to bring dessert, but was thrilled to receive this deliciousness instead--don't tell her, but it is sort of healthy. For a dessert.
I made this crisp in what I would call "paleo-ish" fashion, because it's definitely not strict paleo (it has oats, for starters, and a little bit of grass-fed butter, though I can't keep track of whether we're calling that paleo or not, and I used regular sugar because I'm out of coconut sugar). But it could easily be made paleo--skip the oats, sub ghee or coconut oil for the butter if you like, and choose a sugar that fits in your plan. Coconut, maple, whatever. But don't skip this dessert, because it is delicious.
For the filling:
2 12-oz bags of frozen raspberries
3 Tbs lemon juice
4 Tbs sugar of choice (I used regular, but see above if you're hung up on that)
4 heaped Tbs arrowroot starch (or regular flour, if that's your jam)
A hearty dash of cinnamon (don't get sassy with me, I measured literally everything else)
For the crumble top:
1 cup almond flour
1/2 cup arrowroot starch (if you're a regular flour-eater you can also just do plain old flour and oats instead of almond and arrowroot flours)
1 cup old fashioned oats
1 cup sugar (see above re: type, I used regular raw cane sugar)
4 Tbs butter (or coconut oil, or ghee)
1. Preheat your oven to 400 degrees.
2. Peel and slice your apples--slice them nice and thin so they cook evenly through. I left mine in normal slices, but next time I make this I might cut the slices in half so the apple pieces are smaller, since the berries make a messy pile and the apple slices are sort of large and cumbersome. Your call.
3. Add your apples to a big bowl (bigger than you think you need--the biggest bowl you have) and add your frozen raspberries.
4. Add your lemon juice and sugar, sprinkle cinnamon over the whole top of the bowl, and mix well. After that's all mixed up, add your arrowroot starch and mix well again.
5. Pour your raspberry apple-mixture into an ungreased 9x13 baking pan, and rinse and dry your big bowl to mix up your crumble (saving you some dishes here--you're welcome).
6. Mix all the dry ingredients for your crumble top together really well (everything except the butter).
7. Once your dry ingredients are all well-mixed, cut your butter into little pieces and add it to the crumble bowl. Using a fork or your fingers, mash the butter into the dry crumble mix until it's crumbly. You want to break up the big butter chunks, so just keep mashing, but there are going to be some chunky crumbly pieces. That's ok. Aim for something that looks like this:
8. Pour your crumble evenly over the top of your apple-berry mixture, covering the whole top.
9. Bake for 35-40 minutes, until the edges are bubbling and the top is brown.
10. Try not to eat it all immediately because it smells so good. This is delicious with vanilla ice cream, or on its own. Just let it cool before you dive in, ok? Burned tongues are the worst.