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Cookin' with Kaye

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Apple-Raspberry Crisp (10/26/2007)


· 5 large, sweet, firm apples, such as Braeburn, peeled, cored, and sliced into 12ths (about 2 1/2 pounds)
· 1 cup lightly toasted roughly chopped walnuts
· 1 cup granulated sugar
· 2 tablespoons fresh lemon juice
· 1 teaspoon finely grated lemon zest
· 1/4 teaspoon ground cinnamon
· 18 ounces fresh raspberries, wiped clean and bad berries discarded (about 5 cups)
· 1 cup old-fashioned oats
· 1 cup packed light brown sugar
· 1 cup all-purpose flour
· 1/4 teaspoon salt
· 1 stick (8 tablespoons) unsalted butter, cut into pieces and chilled
· Vanilla ice cream, as accompaniment
· White chocolate shavings or curls, garnish


1. Preheat the oven to 375° F. Lightly grease a 9 x 13 x 2-inch baking dish and set aside.

2. In a large bowl, combine the apples, walnuts, granulated sugar, lemon juice, lemon zest, and cinnamon and toss well to combine. Add the raspberries and gently stir to mix, being careful not to break the berries.

3. In a separate bowl, combine the oats, brown sugar, flour and salt. Blend in the butter using your fingers and mix until the mixture resembles coarse crumbs.

4. Spread the fruit mixture into the prepared baking dish. Sprinkle the crumb mixture over the top and bake for 15 minutes. Lower the temperature to 350° and continue baking until bubbly and the apples are tender, 30 to 35 minutes.

5. Remove from the oven and let cool for 30 minutes on a wire rack.
6. To serve, spoon the warm crisp onto plates and top each serving with a scoop of vanilla ice cream. Garnish with white chocolate shavings or curls, and serve.

Yield: Makes 10 to 12 servings

Recipe courtesy of Emeril Lagasse copyright © 2003.

This week's recommended wine from Van's Liquor Store in East Dubuque is-Yulumba Museum Muscat.

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