February 17, 2011

Apple-raspberry crisp

I am in love with this winter vacation. We're surrounded by a world of white, many cups of coffee and more alcohol than I'd care to admit.  We're eating awesome food, relaxing together by the fire and spending time soaking in the hot tub.  Does it get any better?  The views are fantastic and chalet is exactly what you'd expect here in the mountains, I'm so lucky.

I whipped this apple-raspberry crisp for dessert last night, after some amazing pulled pork tacos.  It was a hit.  Apples and raspberries belong together.  Please note that this is a crisp recipe, not a crumble and the top really is crisp, not crumbly.

Apple-raspberry Crisp

Filling:
6 smallish apples
2 cups of summer's frozen raspberries
25 g (2 Tbsp) brown sugar
3 Tbsp flour
1/4 tsp cinnamon
1/4 tsp ginger

 Topping:
130 g (a scant 3/4 c) white sugar
120 g (1 c) flour
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 egg, well beaten
115 g (7 Tbsp) butter, melted

Preheat the oven to 375 F.  

In a medium bowl combine all filling ingredients.  Toss well and dump into a 9 inch pie plate.

In another bowl combine sugar, flour, cinnamon, baking powder and salt.  Pour in the beaten egg and with your fingers mix the egg really well into the dough, until little tiny clumps form.  Sprinkle over the apples.  Spoon the melted butter evenly over the top and bake for 30-35 minutes.  (Mine baked for 35 minutes, then I turned it down to 300 F for another 10 minutes, this way the apples were perfect.)  You want the top to be browned and the filling cooked.  Let cool.  Serve with unsweetened whipped cream.  

Serves 7 or 8.

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