1 hr 5 min
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 medium (4 cups) apples, peeled, sliced 1/4-inch thick
1 cup fresh or frozen raspberries
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup uncooked quick-cooking oats
1/3 cup cold Land O Lakes® Butter, cut into chunks
Coarse grain sugar
Vanilla ice cream, if desired
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 3/4 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 1 1/2-inches on all sides.
Combine brown sugar, 1/2 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.)