Moosewood - Apple Raspberry Crisp

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* Exported from MasterCook *

 

Apple Rasberry Crisp

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 large apples -- (about 2 lbs or 5 cups sliced)

1 1/2 fesh or frozen uunsweeetened red

raspberries -- 1 1/2 to 2 cups (12 oz pkg)

1 cup unbleached white flour

1/3 cup sugar

1/3 cup butter

1/3 cup finely chopped toasted almonds

dollop of freshly whipped cream -- optional

 

Preheat the oven to 375F. Butter or oil a 7 x 11-inch baking pan (2 quart).

Gently toss the apple slices and the raspberries together and place them in the

prepared baking dish. Combine the flour and sugar in a mixing bowl. Using a

pastry cutter or two knives, cut the butter into the flour until the butter

pieces are the size of small peas. Thoroughly mix in the chopped almonds.

Spread the topping evenly over the fruit.

 

Bake for about 40 minutes, until the apples are tender and the topping is

lightly browned. Serve warm or at room temperature, topped with a dollop of

whipped cream, if desired.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 201 Calories; 11g Fat (45.2% calories

from fat); trace Protein; 29g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol;

104mg Sodium. Exchanges: 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Serves 6 to 8. To allow the flavor of the fruit to predominate, we've

added only a small amount of sugar to the crunchy almond-crumb topping. If you

use particularly tart apples or raspberries, you might choose to iincrease the

sugar a little. Mutsus are among our favorite apples to use in desserts, but

any firm baking apple will do. Frozen raspberries work well when fresh ones are

not available.

Nutr. Assoc. : 0 0 0 0 0 0 0