Apple and Raspberry Crisp

Whether you eat it for dinner or dessert, this fruity bake will keep your taste buds satisfied.

Granny Smiths, the starring apples here, are packed with special compounds that feed good-for-you-gut bacteria. High-antioxidant raspberries may help prevent heart disease and reduce cancer risks.

Total Time:
Level: Easy
Serves: 8


For the Topping
  • 1 c. white whole wheat flour
  • 1/2 c. rolled oats
  • 1/2 c. light brown sugar
  • pinch of coarse salt
  • 1/2 c. coconut oil, melted
  • 1/2 c. unsweetened dried coconut flakes
For the Filling
  • 6 Granny Smith apples, peeled, cored, quartered, and cut into 1/4-inch slices
  • 2 (6 oz.) containers raspberries
  • 2 tbsp. light brown sugar
  • juice of 1/2 lemon
  • 1 tbsp. white whole wheat flour


  1. Heat oven to 375 degrees Fahrenheit.
  2. Make the topping: Combine flour, oats, sugar, and salt in a bowl. Add coconut oil and mix together, using fingertips, until clumpy. Mix in coconut flakes.
  3. Make the filling: Gently toss apples, raspberries, sugar, lemon juice, and flour in a large bowl with a rubber spatula (to keep raspberries from being crushed). Spread evenly in a 3-quart baking dish.
  4. Distribute topping in clumps all over fruit. Bake until top is golden and fruit is bubbling at the edges, 40 to 45 minutes. Let rest for about 10 min before serving.

372 cal, 18 g fat (14 g saturated), 4 g protein, 52 g carb, 32 g sugar, 7 g fiber, 22 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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