Raspberry Apple Crisp | Kara Lydon

The perfect summer and fall dessert, this raspberry apple crisp is made with fresh fruit and a crunchy, buttery brown sugar oat coating. Serve warm with vanilla ice cream for the ultimate treat!

You have to make this!

Is there anything better to smell out of the oven than a crisp apple?! If I had the time I would bake one every day just for that 🙂

I know we’re not officially in apple crisp (fall) season yet BUT hear me out, man.

What if we combined a summer fruit with apples and ate them right away?! I know, I feel a little wild here.

Have you ever considered a raspberry and apple combination? It’s honestly the most delicious surprise. Two fruits in one crunch really help to deepen the flavor. And that gorgeous blue color from the blueberries! I can not get enough.

This recipe combines tart apples with sweet blueberries and an irresistible oat topping that adds the perfect amount of crunchy gooey sweetness. When it’s crisp and bubbling (and filling your kitchen with the best aroma), serve warm with vanilla ice cream (is there any other way to eat it?!) and enjoy.

Bring this crunch to your 4th of July celebration, your next summer party, or your Labor Day party, and it’s sure to be a hit.

Or, if you’re like me, you could just make it for yourself (and your family of course ;)) and eat it for dessert…and why not for breakfast. I actually really like serving crunchy fruit over a bowl of plain Greek yogurt for breakfast. YUM.

Materials you will need

Notes on ingredients

blueberries: I use fresh, but frozen would work too.

apples: I find the best apples for baking are Golden Delicious, Honeycrisp, Jonagold, McIntosh and Fuji. These varieties tend to keep well at cooking temperatures. Be sure to cut them into small pieces so they cook well.

sugar: adds an extra touch of sweetness to the fruit mix.

corn starch: used to thicken the fruit mixture.

lemon juice: it prevents the apples from browning and helps balance the sweetness.

vanilla: for sweetness and flavor stimulation.

cinnamon: it adds a warm, warm flavor. One of the most important spices in baking!

oat flakes: If you want to make this recipe gluten-free, be sure to use certified gluten-free rolled oats. Rolled oats provide the best texture, so I recommend choosing old fashioned or quick oats instead of steel cut.

flour: I use all purpose flour but you can substitute any kind such as 1:1 gluten free all purpose flour, white whole wheat flour, etc.

Brown sugar: adds a rich, smooth, slightly caramel flavor to the oat coating.

salt: flavor enhancer!

butter: mixes all the ingredients of the oat coating to form this crumbly consistency.

The Nutrition Scoop

Blueberries are a good source fiber, vitamin C, vitamin K, manganese and potassium. They have high levels of antioxidantsmore specifically anthocyanins, which allow them to help support the immune system and the body’s cell function.

Blueberries have also been found to improve heart health by reducing total and LDL cholesterol as well as blood pressureand may play a role in cognitive and brain function.

Apples contain soluble fiber, potassium, vitamin C and antioxidantsand may protect against type II diabetes by helping to control blood sugar.

Equipment you will need (affiliate links – if you make a purchase I get a small commission)

Mixing bowl

Oven pan

How to make raspberry apple crisp

1. Prepare a baking sheet. Preheat oven to 350 degrees F and grease a 9×9 or 11×7 pan.
2. Combine the fruit mixture. Add the blueberries, apples, sugar, cornmeal, lemon juice, vanilla and cinnamon to a large bowl and mix to combine.
3. Make oat topping. Mix together the oats, flour, brown sugar and salt in a medium bowl. Pour over melted butter and stir to combine.
4. Add to the pan. Pour the fruit mixture into the pan and add the oat topping evenly on top, leaving large lumps intact.
5. Frizz! Bake until fruit juices are bubbling and topping is golden and firm to the touch, about 45-55 minutes.

Tips from the expert (that’s me!)

1. The best apple varieties for chips hold up well and retain their structure under heat. Some of my favorites for baking are: Golden Delicious, Honeycrisp, Jonagold, McIntosh and Fuji.
2. Double the topping recipe and store half in the freezer for up to 3 months for the next crisp you make!
3. Serve warm with vanilla ice cream, whipped cream or crème fraîche. Or serve over a bowl of yogurt in the morning for a delicious breakfast!
4. Melting the butter for the oat topping is much easier rather than trying to cut cold butter into the oat mixture.

Storage and Preparation

Leftovers can be stored at room temperature for up to 24 hours and in an airtight container in the refrigerator for up to 4-5 days. To reheat, place in the oven at 350 degrees F for about 20 minutes or microwave for about 30 seconds.

Make a double batch of crispy topping and store in an airtight container or bag in the freezer for up to three months!

You can freeze and crisp! Store in an airtight container for up to three months. Let it thaw in the fridge overnight and reheat in the oven or microwave.

Recipes that pair well

Strawberry ice cream with coconut milk

Dairy-free coconut whipped cream

Coconut Milk Vietnamese Coffee Ice Cream

For more fruity dessert inspiration, check out my other recipes below!

Strawberry Rhubarb Galette

Vegan Berry Upside Down Cake

Slow Cooker Baked Apples

Peach Blueberry Crisp

Mango Tumeric Lassi Popsicles

If you like this recipe, be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I will share it again with my followers! If you want to save this recipe for later, be sure to do so pin it on Pinterest!

Never miss a recipe! Sign up to receive my monthly newsletter with a collection of recipes from the previous month and get my FREE guide when you sign up: Rediscover the joy in food: 5 simple steps to stop stressing about food + Enjoy every bite

Print