Third Place Winner (Tie): Fresh Picked Fall Apple and Raspberry Crisp



Fresh Picked Apple and Raspberry Crisp
Submitted by: Alissa Robertson

Note: This dessert has a nice flavor because of the raspberries added to the mixture. Serve warm with a scoop of vanilla greek yogurt for a healthier twist to a classic crisp. You can choose your favorite apple, but McIntosh are great!

Ingredients:
  • 12 apples, peeled, pitted, and sliced into 1 inch wedges (about 2 pounds)
  • 1 pint fresh raspberries
  • 1/2 cup granular sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice 

Topping Ingredients:
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 cup finely chopped pecans
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons of coconut oil, cut up into small pieces (hard at room temperature)

Directions: 
  1. Lightly grease a 9 by 13 baking dish with coconut oil and put aside. Preheat your oven to 400 degrees. 
  2. Mix your apples, sugar, lemon juice, and vanilla extract together in a medium mixing bowl. Now pour your apple mixture in the greased baking dish and level. Add your fresh raspberries even over the top of the filling and with the palm of your hand, press them into the apple mixture. 
  3. Topping mixture is now made by mixing your flour, sugar, and cut up coconut oil pieces until it looks like coarse meal. Stir in your chopped pecans and vanilla extract and stir together. Sprinkle your mixture evenly over the apple mixture.
  4. Bake for 30-35 minutes until golden brown and serve warm with a scoop of vanilla yogurt on top of the crisp. 
Serves: 6 hungry adults or 8 who had a nice meal before dessert. I top it off with a raspberry on top of the yogurt for a bit of color. Enjoy!

For additional recipes from our recipe contest, check out our recipe books: http://humanresources.vermont.gov/benefits-wellness/wellness/educational-resources

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