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Apple Oatmeal Crisp

Yield: 4-6 serving


For the topping:


For the crisp:


Preheat your oven to 375°F.  Turn on your convection fan if you have one. Lightly oil a 9 by 13-inch pan.

In a large bowl toss the apples, raspberries, sugar, flour and lemon juice together. Toss in the baking spice of your choice. Transfer to your baking pan. Whisk the flour, oats, sugar and nutmeg together, then add the melted butter and crumble together with your fingers. Sprinkle evenly over the fruit. Bake until golden brown and bubbly, 45 to 60 minutes.

Scoop the ice cream out in balls, roll in the granola and serve alongside spoonfuls of warm crisp.