It’s that time of year to enjoy apples but still reap the fruits of the summer season! I’ve combined the 2 by creating an Apple Crisp and pairing it with a white wine accented with fresh raspberries!

I used a white wine and tossed in a handful of these beautifully colored fresh raspberries!

Pretty from any angle!

Now to the apple crisp!

What you need:

6 apples peeled, cored and cut into wedges

1/2 cup sugar

2 tablespoons of flower

1 tablespoon of lemon juice to keep apples from browning

Toss all together and set in a large casserole. I like mine spread out in a large casserole so I can distribute the crisp over a larger area.

Next comes the topping that is sprinkled on top of the apple mixture. You need 1 cup of flour, 1/2 cup of oats, 1/2 cup brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of salt and 1 stick of butter cut into small pieces. Mix all together, I used a fork so I could cut into the butter. Once well mixed, sprinkle even over the apples already prepped and sitting in casserole dish.

Bake for 45 minutes in a 350 degree oven.

Whip cream optional, but a good option!

Served on a Spode small dessert dish in the Chelsea Garden pattern. The colors look so pretty with raspberries! Enjoy!