Marry Thompson This Apple-Raspberry Crisp With Pistachios is a golden and bubbly recipe, which is made with tart green apples and roasted pistachios. It’s the perfect fall dessert, ready in about an hour.
Jump to RecipeApple-Raspberry Crisp With Pistachios Ingredients
- 1/2 cup plus 2 tablespoons salted butter, cubed and divided, at room temperature
- 4 tart green apples (about 2 lbs.), peeled and cut into 1/2-inch pieces
- 2 cups frozen raspberries
- 1/3 cup granulated sugar
- 2 tsp. cornstarch
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt, divided
- 3/4 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup chopped roasted and salted pistachios
- 1/3 cup packed light brown sugar
- 1 tsp. ground cinnamon
- Vanilla ice cream, for serving
How To Make Apple-Raspberry Crisp With Pistachios
- Prep and make the filling: Preheat the oven to 350°F. Line a rimmed baking sheet with foil. In a 9- or 10-inch cast-iron skillet, melt 2 tablespoons of the butter over medium heat. In a large bowl, toss together the apples, frozen raspberries, granulated sugar, cornstarch, vanilla, and ¼ teaspoon of salt. Scrape this mixture and any juices into the skillet and spread into an even layer.
- Make the crisp topping: In the same now-empty bowl, combine the flour, oats, pistachios, brown sugar, cinnamon, and the remaining ¼ teaspoon of salt. Add the remaining ½ cup of butter. Use your fingers to mash and incorporate the butter until crumbs form.
- Assemble and bake: Squeeze the topping mixture into clumps and sprinkle it evenly over the apple mixture in the skillet. Place the skillet on the prepared baking sheet to catch any drips.
- Bake until golden: Bake for 40 to 50 minutes, until the crisp is golden brown and the filling is bubbling. If the top is browning too quickly, you can cover it loosely with foil for the last 15 minutes. Let it cool for about 10 minutes before serving with vanilla ice cream.
Recipe Tips
- What are the best apples for a crisp? Tart, firm apples like Granny Smith are perfect because they hold their shape during baking and their tartness balances the sweet topping. Honeycrisp or Braeburn would also be great choices.
- Can I use different nuts? Absolutely. If you don’t have pistachios, you can substitute them with an equal amount of chopped pecans, walnuts, or almonds.
- How do I know when the crisp is done? The topping should be a deep golden brown, and you should be able to see the fruit filling actively bubbling up around the edges of the skillet.
- Can I use fresh raspberries? Yes, you can use fresh raspberries instead of frozen. The filling may be slightly juicier, but it will still be delicious.
What To Serve With Apple-Raspberry Crisp
This warm and bubbly crisp is the ultimate comfort food dessert.
- A generous scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream or a simple custard sauce
How To Store Apple-Raspberry Crisp
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days. It’s best reheated in a 350°F oven for 10-15 minutes to help re-crisp the topping.
Apple-Raspberry Crisp Nutrition Facts
- Serving Size: 1 serving
- Calories: 480 kcal
- Fat: 25g
- Carbohydrates: 60g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have a cast-iron skillet, you can assemble and bake the crisp in a 9×9-inch or similar-sized baking dish. You will just need to melt the initial 2 tablespoons of butter and pour it into the dish before adding the fruit.
This can happen if the butter was too soft when you mixed the topping, or if the crisp was covered for too long during baking. Make sure your butter is at a cool room temperature, and only cover the crisp with foil if the top is getting too dark.
No, fresh raspberries will work just as well. The frozen raspberries will release a bit more liquid as they cook, creating a lovely sauce with the cornstarch.
Try More Recipes:
- Caramel Apple Dip Recipe
- Pork Chops with Apples & Creamy Bacon Cheese Grits Recipe
- Easy Caramel Apple Puff Pastries Recipe
Apple-Raspberry Crisp With Pistachios Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes50
minutes480
kcalA warm and comforting skillet dessert with tender apples and raspberries baked under a crunchy, buttery oat and pistachio topping.
Ingredients
Filling: 2 tbsp butter, 4 tart green apples (peeled & chopped), 2 cups frozen raspberries, 1/3 cup sugar, 2 tsp cornstarch, 2 tsp vanilla, ¼ tsp salt
Topping: 3/4 cup all-purpose flour, 1 cup old-fashioned oats, 1/2 cup chopped pistachios, 1/3 cup brown sugar, 1 tsp cinnamon, ¼ tsp salt, 1/2 cup cold butter
Directions
- Preheat oven to 350°F. Melt 2 tbsp of butter in a 9- or 10-inch cast-iron skillet.
- In a large bowl, toss together all the filling ingredients. Scrape the mixture into the skillet.
- In the same bowl, combine all the dry topping ingredients. Cut in the remaining ½ cup of butter with your fingers until crumbs form.
- Sprinkle the crumb topping over the fruit in the skillet.
- Place the skillet on a baking sheet and bake for 40-50 minutes until golden and bubbly.
- Let cool for 10 minutes before serving with vanilla ice cream.
Notes
- Using a cast-iron skillet creates a beautifully rustic presentation and helps the fruit filling cook evenly.
- The pistachios add a wonderful color and unique flavor, but pecans or walnuts are great substitutes.
- Don’t skip the cornstarch in the filling; it’s essential for thickening the fruit juices into a lovely sauce.
- This is best served warm from the oven while the topping is at its crispiest.