I don’t know about you, but when the family goes on our annual fall outing, we tend to “over do it” on fresh fruits and veggies! All of those bins of apples and pumpkins look so festive and delicious, that we always end buying as though we will never again, get the chance. Of course, my job is to figure out what do to with the bounty!

This Apple-Berry Crisp is quick to put together and can even be prepared ahead. Served warm over ice cream or topped with fresh whipped cream…it will be a family favorite. I used frozen raspberries that we had picked throughout the summer and early fall. The frozen fruit works really well with the crisp apples.

Click through the gallery for step by step photos; scroll down for the full recipe.

If the idea of making fresh whipped cream is overwhelming to you…fear no more.
It literally takes five minutes and will come with rave reviews!
Follow the steps below by clicking on each photo.

To make your Apple-Berry Crisp you will need:
Six apples; peeled,cored and cubed- ( I used 2 each of Braebum, Granny Smith & Honey Crisp )
One and a half cups of fresh or frozen strawberries; halved or whole
One cup of fresh or frozen blackberries
Two cups of fresh or frozen raspberries
Freshly squeezed juice of a halved lemon
One cup of brown sugar
One tablespoon of flour

For the crispy topping:
One cup of flour
One cup of granola ( My favorite brand is Granola from Another Mother….or Udi’s Granola)
Quarter teaspoon salt
One and half tablespoons of cinnamon
Twelve tablespoons of cubed up butter; softened

Lets get started!
Preheat your oven to 375 degrees fahrenheit. Coat the bottom and sides of a corning ware 2 quart baking dish. Mine is 8x8x2.

In a large bowl mix the apples, berries, brown sugar and one tablespoon of flour. Squeeze the juice of one half a lemon over the mixture and gently toss to coat. Using a wooden spoon, transfer the fruit mixture to your baking dish.

Using a mixer or a wooden spoon, combine one cup of flour, one cup of granola, salt, cinnamon and butter. Mix until just combined and crumbly.

Gently spread the topping mixture over the fruit and bake for 45-50 minutes. Mine was perfect and bubbly at 50 minutes, but every oven is different! Let stand about 20-30 minutes before serving. You can also refrigerate and re-heat individual portions.
Happy Baking:)

A quick tip for my gluten free friends….
The butcher carries Domata Gluten Free Flour. It is a cup for cup exchange to regular flour and you just can’t tell the difference…it’s that good!
Granola From Another Mother, which is also available at the butcher is Wheat Free…but does not say gluten free….So I would stick with the Udi’s Gluten Free Granola.