Apple Raspberry Cobbler Crisp


The filling

Around 5 pounds of crisp, tart apples

2 tablespoons white sugar

1-2 teaspoons cinnamon

1/2 to 1 cup water

1 to 1 1/2 pounds raspberries

Optional: 2 tablespoons lemon juice

The crisp bottom

1/2 cup (1 stick) melted butter

3/4 cup packed brown sugar

1 cup whole wheat flour

1 cup oats

The cobbler top

1 1/2 cup flour (whole wheat or white)

1 cup white or brown sugar (less or more as desired for taste)

3/4 cup (1 1/2 sticks) butter, melted

1/4 teaspoon salt

1/4 to 1/2 cup milk, more if needed

1/2 tablespoon baking powder


Preheat the oven to 350 degrees Fahrenheit.

Peel the apples if desired. Cut the apples into 1/4 to 1/8 inch thin slices. The thicker the slice, the (slightly) longer the slices should be cooked in the next step.

In a large pot on medium-high heat, add the water, the apples, the white sugar and cinnamon. Mix, cover and allow to cook until the apples begin to barely soften. Once the water begins to boil or simmer, reduce the heat to medium. Occasionally stir, especially to move less cooked slices to the bottom of the pot. Cook between 5 minutes and 30 minutes, depending on the desired texture. The longer the cook time, the gooeyer the filling.

While the apples cook, melt the butter for the crisp bottom. In a medium-large bowl, mix the bottom’s melted butter, brown sugar and flour. Mix in the oats.

Line a 9×13 pan with parchment paper. Push the crisp mixture into the bottom of the pan to cover the bottom, with a little creeping up the sides. Lightly pat it down to make the crust. Bake the crust at 350 degrees for 10-15 minutes.

While the crisp bottom toasts, melt the butter for the cobbler topping.

In a medium-large bowl, mix the cobbler sugar, salt and butter until well combined. Mix in the flour and baking powder. Add enough milk for the dough to combine.

Combine the apples and raspberries. Pour the fruit (and the cooking liquid, if so desired) on top of the hot crust.

Cover the fruit with small, round, pressed patties of the cobbler dough, lightly overlapping.

Bake for 45-55 minutes at 350 degrees, until the cobbler top is nearing golden-brown.

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