Compliments of David’s Restaurants

Berry and Apple Crisp


Yield: 6-8




1 Macintosh apple, peeled, cored and chopped
1 Granny Smith apple, peeled, cored and chopped         
1/2 Pint raspberries
1/2 Pint blueberries
1 Quart strawberries, rinsed, cored and sliced
1/2 C. Sugar
1/4 t Cinnamon
1/8 t Ground ginger
1/8 t nutmeg
Dash ground cloves
1 T Lemon zest  - julienne is preferable to grated
1 t Lemon juice
A nice variation could include some dried cranberries or some fresh sliced pear


2/3 C Flour
1/4 t Cinnamon
1/8 t Nutmeg
1/4 c Brown sugar
1/4 c White sugar
1/8 lb Butter, partly softened
1 C. Granola
½ C  Nuts—optional–I like almonds or pecans the best

Method of Preparation:

  1. Combine all ingredients for the filling together in a mixing bowl
  2. Turn mixture into shallow ovenproof dish
  3. For topping: Using pastry blender – or fingers—cut ingredients into butter until the mixture is the consistency of corn kernels
  4. Bake at 325 about 12 – 15 minutes until the filling is bubbling up and topping is crisp
  5. May be made ahead of time and flashed in a convection oven to reheat and crisp the topping
  6. I like this served with vanilla ice cream



This recipe is for personal use and enjoyment only.