Apple Raspberry Crisp

2-3 cups raspberries
5 lbs apples
zest and juice of an orange
zest and juice from a lemon
½ cup sugar
2 t. cinnamon
1 t. freshly ground nutmeg
1 T flour
Set reaspberries aside. Peel, core, and cut apples into wedges. Combine zestes, juices, sugar, spices and flour. Pour over apples and stir to coat.

Topping:
1 ½ cup flour
¾ cup sugar
¾ cup brown sugar
½ t. salt
1 cup oatmeal
½ lb cold unsalted butter diced
Combine sugars, salt, oatmeal, and cold butter. Mix in food processor until butter is in pea sizes pieces.
Butter a 9x13 baking dish. Pour in apples, and top with raspberries. Bake @ 350* for 1 hour or until apples are tender.
Hiedi Taylor