Fall is right on our doorstep and the cooler weather makes me so excited for pumpkins, apple desserts, Halloween, and cozy sweaters. Although we’ve had a recent bout of unseasonably warm temps (mid-90s in September!), Logan and I decided to get in the fall spirit with some apple picking. We met a good friend of mine and her son at a nearby orchard and walked away with a bag of tasty apples and a few pints of raspberries. It was Logan’s first time fruit picking and he seemed to have a good time – or I should say he seemed to have a good time sampling the fruit!
I was looking for an easy apple recipe and found this one for a rustic apple- raspberry tart. Crisp, tart apples and sweet raspberries combine in a freeform style crust that is baked until browned and the filling hot and bubbling. I love the idea of a a freeform crust because you don’t have to be so precise in rolling out and shaping the dough. You simply roll it out into a general circle, pile the filling in the middle, and fold the edges up around the filling. I baked mine a little longer than the recipe called for in order to achieve a nice golden crust. We ate ours warm with vanilla ice cream and it was simply delicious!