(The original entry edited a bit in 2020…).
3 big or 4 medium-sized granny smith apples
1 10 or 12 oz bag of frozen raspberries or other mixed fruit, slightly defrosted
1 cup plus a few tablespoons of flour
2 tsp (or to taste) of cinnamon
1/2 tsp (or to taste) of nutmeg (fresh, of course)
pinch of salt
1/2 cup of sugar
1/3 cup of oatmeal
1/2 cup (1 stick) unsalted butter, cold
1. Core, peel, and cut up the apples. Cut each apple into about 10 or 12 slices, depending on the size of the apples. Put the apples into the bottom of a buttered baking dish– something 8 x 8 or so.
2. Sprinkle the apples with two or three tablespoons of flour, around a tablespoon of sugar (it kind of depends on how sweet your apples are and how sweet you want it to be), and about a teaspoon of cinnamon and toss them up a bit.
3. Drain and discard whatever liquid is in the slightly defrosted frozen raspberries and dump the berries onto the apples. It’s no big deal if the raspberries are still frozen, but it will take longer to cook. I suppose you could use fresh berries for this, but honestly, I’d just eat the berries if they’re fresh, so….
4. In another bowl, mix together the cup of flour, 1/2 cup sugar, , 1/3 cup oatmeal, 1 teaspoon of cinnamon, more freshly graded nutmeg, and pinch of salt. Cut up the butter into itty-bitty pieces, put it in to the bowl with the other ingredients, and use your fingers (washed, of course) to cut the butter into dry ingredients by mixing and squishing it all together until the mixture is crumbly. Seriously, use your fingers for this– it’s the easiest and best way to do it. Spread this mixture out evenly over the raspberries.
5. Bake it at 350 or 375 until it’s just barely golden brown and a bit bubbly– about 30 minutes, depending on how frozen the raspberries were. If it sits in the oven a little longer than that, don’t worry, it’ll be fine. Eat it hot, warm, or cold, with or without whipped cream or ice cream. And it makes an excellent breakfast the next day.