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Apple-Raspberry Crisp With Pistachios

A delightful blend of tart apples and juicy raspberries, with the nutty crunch of pistachios makes this dessert truly special. The combination is heightened with a dollop of vanilla ice cream melting over the warm crisp.

Yields: 4 – 6 servings
Preparation Time: 20 minutes
Total Time: 1 hour 10 minutes


  • Apples, quantity not specified (likely 3-4 large ones), peeled, cored, and sliced
  • Fresh raspberries, quantity not specified (likely 1 cup)
  • Granulated sugar, amount not specified
  • Cornstarch, amount not specified
  • Vanilla extract, amount not specified
  • Salt, ½ tsp, divided
  • 2 tablespoons butter, plus an additional 1/2 cup
  • Flour, quantity not specified
  • Oats, quantity not specified
  • Pistachios, quantity not specified (likely ½ cup, coarsely chopped)
  • Brown sugar, amount not specified
  • Cinnamon, amount not specified


  1. Prepare the Oven and Skillet: Preheat your oven to 350°F. Line a rimmed baking sheet with foil to catch any drippings. In a 9- or 10-inch cast-iron skillet, melt the 2 tablespoons of butter over medium heat. Once melted, remove the skillet from the heat.
  2. Mix the Fruit Filling: In a large mixing bowl, combine the sliced apples and raspberries. Add granulated sugar, cornstarch, vanilla extract, and ¼ teaspoon of salt. Gently toss these ingredients together ensuring the fruit is well-coated. Transfer the fruit mixture into the skillet, spreading it out in an even layer to ensure uniform cooking.
  3. Prepare the Crisp Topping: Using the same bowl (because why make more dishes?), mix together flour, oats, coarsely chopped pistachios, brown sugar, cinnamon, and the remaining ¼ teaspoon salt. Introduce the remaining 1/2 cup of butter to this mix. Use your fingers to mash and mix until the butter is fully incorporated and the mixture forms into crumbs. Squeeze this mixture to form clumps and then sprinkle these over the fruit mixture in the skillet, ensuring an even distribution.
  4. Baking: Place the skillet onto the foil-lined baking sheet. This will catch any drips and prevent oven messes. Bake for 40 to 50 minutes. You’re looking for the crisp to be golden and bubbly. If you notice the top is browning too quickly, loosely cover the skillet with foil for the last 15 minutes of baking.
  5. Serving: Once baked, remove from the oven and let it cool for approximately 10 minutes. This will allow the juices to slightly thicken. When serving, make sure to pair each portion with a generous scoop of vanilla ice cream for a truly delightful experience.

Enjoy this heartwarming and delicious dessert, perfect for a chilly evening or a summer get-together!

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