3 pounds baking apples (such as Macoun or Cortland)
0.8 cup flour all-purpose
2 tablespoons flour all-purpose
3 tablespoons granulated sugar
1 pinch ground cinnamon
0.5 cup brown sugar light packed
1 pinch nutmeg freshly grated
2 cups raspberries
0.5 cup rolled oats
1 pinch salt
2 tablespoons butter unsalted cold cut into small pieces
7 tablespoons butter unsalted softened plus more for the baking dish
1 teaspoon vanilla extract
0.8 cup walnuts chopped
Equipment
bowl
oven
whisk
ramekin
baking pan
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit.
Bake until golden and bubbly, 40 to 45 minutes.
Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
