Recipe: Apple-Raspberry Crisp (food processor)

APPLE-RASPBERRY CRISP

FOR THE TOPPING:
6 tablespoons unbleached all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
3/4 cup coarsely chopped nuts, such as walnuts or pecans
FOR THE FILLING:
3 medium Granny Smith apples
2 medium McIntosh apples*
1/2 teaspoon grated lemon peel (zest), colored part only
1 1/2 tablespoons fresh lemon juice
1/4 cup granulated sugar
1 cup fresh raspberries**
ice cream or whipped cream (optional, for serving)

Adjust oven rack to lower-middle position. Preheat oven to 375 degrees F.

TO MAKE THE TOPPING:
Place flour, sugars, spices and salt in food processor fitted with metal blade. Add butter and pulse 10 times, about 4 seconds each pulse. Mixture should look like coarse cornmeal. Add nuts; pulse 4-5 times. Do not overmix. Refrigerate while preparing fruit filling.

TO MAKE THE FILLING:
Peel, core and cut apples into 1-inch chunks. You should have about 6 cups. Toss apples, zest, lemon juice and sugar in medium bowl. Add raspberries and gently toss.

Scrape filling mixture with rubber spatula into 8-inch square (2-quart) baking pan. Distribute chilled topping evenly over fruit.

Bake 40 minutes. Increase oven temperature to 400 degrees F and bake until fruit bubbles and topping turns deep golden brown, about 5 minutes more.

Serve warm, accompanied with ice cream or whipped cream if desired. If making in advance a few hours, reheat in 300-degree oven until warm.

*If you want to double the recipe, use a 9-by-13-inch pan and double all ingredients. Bake 55 minutes at 375 degrees. Do not increase heat during the last part of baking.

*If you can't find McIntosh apples, use all Granny Smith. The crisp will have a tarter flavor.

**If you prefer an apple crisp without raspberries, substitute another apple, either Granny Smith or McIntosh, for berries.

Makes 4-6 servings
Adapted from source: American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes by the editors of Cook's Illustrated magazine