Raspberry Apple Crisp with Brandy Sauce and Gingersnap Topping

Serves 9 servings
submitted by: Kim Varner


12 ounces frozen red raspberries (unthawed)
4 cups apples cored, peeled and chopped
1 cup plus 3 tablespoons flour
1 and 1/2 cups sugar
1 teaspoon cinnamon
3 tablespoons brandy (may substitute apple juice)
8 tablespoons unsalted butter, room temperature

1 cup gingersnaps finely crushed


1. Preheat oven to 375 degrees.
2. Make the Raspberry-Apple Mixture: In a large mixing bowl combine frozen raspberries, apple slices, 3 tablespoons flour, 1/2 cup sugar, cinnamon and brandy (or apple juice if using). Stir until well-blended. Spread raspberry-apple mixture into a 9 x 9 inch pan.
3. Make the topping: In a medium bowl combine butter, 1 cup sugar, 1 cup flour and crushed gingersnaps. Using a pastry blender or a fork blend mixture until crumbly. Press gingersnap topping over top of raspberry-apples so that the topping fully covers.
4. Bake uncovered for 45 minutes. Cool for 15 minutes.
5. Serve warm in individual bowls. May be garnished with whipped cream.

Nutrition Info

  • Note: This recipe was provided by a third party and we do not have nutrition information for it.


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