Fruit:
6 C apples, peeled and diced
2 T lemon juice
4 C raspberries (previously frozen are fine)
1⁄2 C sugar
2 T minute tapioca
1⁄2 tsp ground cinnamon 1⁄2 tsp ground ginger

Topping:
1 C butter, melted
1 C brown sugar
1 C flour
1⁄2 tsp baking soda
1⁄2 tsp baking powder 1 C nuts, chopped 11⁄2 C rolled oats

For the Fruit: Preheat oven 350.
Place diced apples in a bowl and sprinkle with lemon juice. Add raspberries. Mix sugar, tapioca, cinnamon, and ginger together in a small bowl. Toss with fruit until well coated. Place mixture in a buttered 9 x 12 inch glass baking pan and set aside.

Topping: In a medium bowl mix butter and brown sugar. In a smaller bowl mix flour, baking soda and baking powder. Add flour mixture to butter and sugar mixture, stir well. Add chopped nuts and rolled oats, mix until combined.
Spread topping mixture evenly across the apple raspberry mixture. Tamp down gently.

Bake for about 45 minutes. Crisp is done when fruit is bubbling and topping is golden brown.

Serves 10 to 12

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten