Crisp & sweet/tart Macoun apples from Windy Hill in Great Barrington, MA

Nothing says autumn like a delicious apple crisp! This one not only tastes amazing, it happens to be better for you, too.

Recipe inspired by Ina Garten’s “Pear, Apple, Cranberry Crisp” recipe and adapted by local

Dietitian, Rachel Alves

Serves: 8


For the topping:

1 1/2 c. all-purpose flour

1/2 c. granulated sugar

3/4 c. light brown sugar, lightly packed

1/2 tsp. kosher salt

3/4 c. old-fashioned oatmeal, not instant

1/4 c. coarse-ground flaxseeds

1 stick cold unsalted butter, diced

1/2 c. olive oil

1/4 c. chopped walnuts

For the filling:

2 lbs. mix of firm apples (about 6), like Macoun, Braeburn, Pink Lady, or Granny Smith

2 pints of berries (like raspberry or blackberry), 24 oz. total, any berries or mix of will do (or 1 1/2 lb. frozen)

2 tsp. grated orange zest

4 tbs. freshly squeezed orange juice

1/4 c. granulated sugar

1/8 c. maple syrup

1/4 c. whole wheat flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg


Preheat the oven to 350°. Spray a 9x13x2 inch  baking dish with cooking spray and set aside.

For the topping:

Combine all but the walnuts in the bowl of an  electric mixer fitted with the paddle attachment. Mix on low speed for 1 to 2 minutes, until large crumbs form. Add walnuts and mix until just   combined. Set aside.

For the filling:

Cut apples in half and then core them (leave skins on). Cut into large chunks and place them and the berries into a large bowl. Toss with orange zest, juice, granulated sugar, maple syrup, flour,       cinnamon, and nutmeg. Pour into prepared baking dish. Sprinkle topping evenly over fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm or at room temperature.