Sunday, November 23, 2014

Gizdich Farms Raspberry Green Apple Crisp

I have something for you guys!  A super delicious yet relatively easy recipe for your upcoming Thanksgiving dinner.  Or dinners if you're lucky like me.  I have FOUR to attend this year.    Two down, two more to go!  For number two (a Friendsgiving) this crisp.  I can't ALWAYS bring cookies. (Yes, I can.) 

The recipe was sourced and inspired by last month's visit to Watsonville (California) to visit  the boyfriend's old stomping grounds.  Watsonville is known for their agriculture -- STRAWBERRIES! -- they are home to both Driscoll's and Martinellis.  November is well past berry season, but we made it in time for the tail end of apple season.   

Along with touring apiaries and old highschools, we took a quick trip to Gizdich Farms.  It's an orchard where you can pick apples and berries, eat at their in-house bakery thats uses their own fresh fruit, have a picnic, shop at their market, or buy their fresh apple juice.  We didn't have time to pick apples, but we did have enough time to go to the pie shop.  Who doesn't have time for pie?  It was delicious.  We also went by their market where I picked up some of their free recipes.  Glad I did because I picked up this little gem.  

Crips are basically one step short of a pie and I can get behind that.  Less work and still delicious!  Until pies stop intimidating me so much I think I shall stick with crisps.  I was drawn to this recipe because they used both apples AND raspberries.  

The combination of the tart fruits and the cinnamon sugar is great and they even use walnuts!  It's a great spin on a traditional Thanksgiving apple pie for sure.

Raspberry Green Apple Crisp
Use a 12 cup baking dish, bake at 375* for 20 minutes, and then for an additional 40.  Serve warm, preferably with ice cream.

For the topping:
1 c. rolled oats
3/4 c. flour
3/4 c. brown sugar
1 tsp cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. unsalted cold butter
3/4 c. walnuts

For the filling:
10 large green apples, peeled, cored and sliced
1 1/3 c. raspberries 
1/3 c. sugar (or less, to taste)
2 tbsp. lemon juice

1. Mix oats, flour, brown sugar, cinnamon, salt and nutmeg in a bowl.
2. Add butter and and cut in (with a pastry cutter) until the mixture resembles a coarse meal.
3. Fold in walnuts.
4. Set aside in a refrigerator while you prepare the apples.
5. Combine apples, berries, sugar and lemon juice is a  separate bowl.  (Amount of sugar is optional. Use less if you prefer a more tangy dessert.)
6. Butter your baking dish, and spread apple-raspberry filling evenly.
7. Cover with foil and bake for 20 minutes.
8. Uncover dish and bake for an additional 40 minutes, or until apples are soft and topping is brown and toasted.  
9. Serve warm.  Add vanilla ice cream if you want to be someone's bff.
I loved how the raspberries melted into the apples.  

And I loved the added walnuts.  Did you guys know that I am slightly allergic to walnuts, but I eat them anyways?   Such risky behavior.  

I shall try to be more active on here, I seem to have fallen off again.  I blame the two weddings I was in.  They stole my free time.  Oops.  But I wouldnt have had it any other way.  BFF Pammy and my favorite Hugo are happily married and my heart is still full for two of the friends I am most grateful for in this world.  

I hope you all have a Happy Thanksgiving, Happy Friendsgiving, Happy Turducken or whatever you call your day.  Just make sure there's a lot of  Gluttony and Gratitude in it.  


Disclaimer:  I did not use Watsonville apples for this.  I did not have any left by the time I baked.