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Happy apple raspberry crisp tummies!

When we were invited to the house warming, our friends asked for everyone to bring a side, dessert, beverage to share or something of the like.  If you forgot, just come!  I decided to make apple crisp.  

But I looked at the number of apples I had and decided to add about a half a ten ounce bag of frozen raspberries.

I cut the apples into eighths, core, peel, and slice into chunks.  I use an eight inch by eight inch pan.

I then sprinkled the frozen raspberries on top.

In another bowl, Russell creamed together one half cup butter, three quarter cup brown sugar, one teaspoon cinnamon, and one teaspoon ginger.  When this is evenly mixed together, one cup of all purpose or whole wheat flour is mixed in.  The texture is very crumbly.  If you wish to make it gluten free, use five ounces of gluten free flours (sorghum, amaranth, teff, and tapioca mixed together) and 1 teaspoon xanathan gum instead of the wheat flour.

Spread the crumb mixture over the top of the fruit and bake for forty five minutes at 350 degrees Fahrenheit.

We like this straight out of the oven, room temperature, with ice cream, without ice cream, for dessert, and for breakfast.  It is full of fruit!  I have used peaches, mixed berries, just blackberries (add a half cup of sugar to the berries, people fight over this one), and pumpkin. 

If I do not make crisp often, I hear about it.  It just makes tummies happy!

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