Apple Raspberry Almond Crisp

Honeycrisp or Granny Smith apples are great in this Apple Raspberry Almond Crisp, but feel free to swap in your favorite seasonal fruit. In the summer, try 6 peaches or nectarines instead (no need to peel them). If you need to make your crisp gluten-free, go with the almond flour (and with oats labeled “gluten-free”).

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 8
Time: 1 hour

Ingredients

2 Tbs. fresh lemon juice
2 Tbs. sugar
2 Tbs. cornstarch
4 large sweet-tart apples, peeled, cored, and chopped (or 6 peaches or nectarines, pitted and chopped)
1 cup raspberries
¾ cup rolled oats
½ cup almond flour or whole wheat flour
½ cup slivered almonds
6 Tbs. brown sugar
½ tsp. kosher salt
½ cup grapeseed or other neutral-tasting oil
2 tsp. almond extract

Instructions

Preheat the oven to 400°F. In a medium bowl, whisk together the lemon juice, 2 Tbs. sugar, and cornstarch. Add the apples and toss to coat evenly. Transfer to a 9-inch baking dish. Sprinkle the raspberries over the top.
In the same bowl (no need to clean it), mix the oats, flour, almonds, brown sugar, and salt. Pour the oil and extract over the dry mixture and stir to mix well. Sprinkle evenly over the fruit. Place the baking dish on top of a rimmed baking pan and bake for 20 minutes. Reduce the heat to 325°F and rotate the pan. Bake until the fruit is soft and bubbling, another 25–30 minutes.