Raspberry and Apple Crisp *


This is a wonderful recipe I adapted, it just comes out perfectly and is healthier (even though it’s still a dessert) than a traditional apple pie because it is lacking the caloric crusts.  Galas or honey crisp work especially well here.  ENJOY!


  • 4 cups sliced apples
  • 1/4 cup raspberries, if tolerated
  • 1 teaspoon ground cinnamon**
  • 1/2 cup water
  • 1 cup brown sugar (You can get away with 3/4 cup here to reduce the sugar; I’ve done it successfully).
  • 1/2 stick butter (4 tablespoons)
  • 3/4 cup all-purpose flour (You can do a half all-purpose and half whole wheat mixture)
  • 1/2 cup quick oats, optional but healthier! 

**Make this IC safe by removing the cinnamon. Omit raspberries if they bother you.



  1. Preheat oven to 350° degrees F. Grease a 8×8″ to a 10×7″ (approximately) pan.  The size doesn’t matter, it just may take longer to cook in a smaller pan.  (I used a glass pan).
  2. Place apples in prepared dish. Sprinkle raspberries randomly in the dish.  Sprinkle with cinnamon.  Pour water over the entire thing.
  3. In a bowl, cream sugar and butter together.  You can use a mixer or your clean hands.
  4. Gently blend in flour and quick oats.  Sprinkle this mixture evenly over apples.
  5. Bake in preheated oven 30-40 minutes until apples are tender and crust is golden.  Mine usually takes 40 minutes.   
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