Ingredients:
- Crust
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2/3 cup cold butter (cut into chunks)
- 4-5 tablespoons cold water
- Filling
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 medium apples (peeled, sliced ¼ inch thick)
- 1 cup fresh or frozen raspberries
- Topping
- 2/3 cup brown sugar (firmly packed)
- ½ cup all-purpose flour
- ½ cup uncooked quick-cooking oats
- 1/3 cup cold butter (cut into chunks)
- Water
- Coarse grain sugar
- Vanilla ice cream (optional)
Directions
Heat oven to 400° F.
Combine 2 cups flour and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
Shape dough into a ball; flatten slightly. Roll out dough on well-floured surface into 15x12 inch rectangle, turning and adding flour as necessary. Fold in half. Place onto large ungreased baking sheet; unfold.
Combine ¾ cup sugar, 2 tablespoons flour, cinnamon and nutmeg in bowl; mix well. Place apples and raspberries into bowl; toss to coat. Place fruit mixture onto crust to within 1½ inches on all sides.
Combine brown sugar, ½ cup flour and oats in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs; sprinkle over fruit. Fold edges of crust over fruit and topping; pinch edges to secure. Brush folded edges of crust with water; sprinkle with coarse grain sugar.
Bake 35-40 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is browning too quickly, cover edges with aluminum foil.)