Blake Makes

(Blake Bakes) Like Katie, the warm weather has me dreaming of fresh fruits. I know apples and apple crumbles are more for the cooler months of Fall, so I added some raspberries to the mix… and let me tell you, it was fantabulous. Yes, I said fantabulous. Fantastic & fabulous all in the same bowl. The tartness of the apples, the bite of the raspberries and the sweetness of the sugar blend together perfectly. Pardon me while I grab another bowl… 

Apple-Raspberry Crumble

• 1-1/4 c brown sugar, packed
• 1 tbsp all-purpose flour
• 5 large Granny Smith apples – peeled, cored, cut into chunks
• 1 c frozen raspberries, thawed
• 1/2 c old-fashioned oats
• 1/2 c all-purpose flour
• 2-1/2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1/4 tsp salt
• 6 tbsp butter, cut into chunks

Preheat oven to 350 degrees. Spray a medium-sized baking dish with non-stick spray (I used a heart-shape Le Creuset dish – probably 4×8).

In a large bowl, mix ¾ c brown sugar, 1 tbsp flour and ½ tsp cinnamon. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, ½ c flour, 2 tsp cinnamon, ½ tsp nutmeg, salt and ½ c brown sugar. Mix in butter until crumbly. Sprinkle over apple/raspberry mixture.

Bake in preheated oven for 40-45 minutes, or until topping is lightly browned.

I’m a 20-something Native Texan & TCU alumna who enjoys spending time with my family & friends. I love cooking and baking new dishes and desserts… with a little shopping, TCU football and collecting Longaberger on the side. (Jessica’s blog)