Apple-Raspberry Crisp

Name: Apple-Raspberry Crisp
Yield: Serves 6
Ingredients: 6 tablespoons, unbleached all-purpose flour; 1/4 cup, light brown sugar, packed; 1/4 cup, granulated sugar; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, table salt; 5 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 3/4 cup, pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand); 5 cups, apples (apples have been peeled, cored, and cut into one-inch chunks), about 3 medium Granny Smith and 2 medium McIntosh; 1 cup, fresh raspberries, rinsed; 1/4 cup, granulated sugar; 1 1/2 tablespoons, lemon juice; 1/2 teaspoon, grated lemon zest from 1 lemon

Desserts or Baked Goods
Fruit
Fruit Desserts
Holiday
Thanksgiving

Appears in Cook's Illustrated July/August 1998

After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

SERVES 6

TIME 1½ hours

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