Apple Raspberry Crumble

Apple Raspberry Crumble from Jonna Warnke's "Get off your Butt and BAKE" blog

4 C. peeled and sliced Granny Smith apples or other tart apples
3/4 c. raspberries (opt.)
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water if using fresh raspberries or 2 T. water if using frozen berries
1/4 c. sugar
For the crumble:
1 stick butter, chilled but not hard
1 c. flour
1 c. sugar
Place apples and raspberries in med. bowl, sprinkle with cinnamon, salt, sugar and water. Combine well. Place mixture in 8 x 11 buttered glass baking dish or individual ramekins. Set aside and prepare crumble. In sep. bowl, mix softened butter, flour and sugar. Take a fork and mix ingredients until small pea size chunks form. (or use pastry blender).
Grab a handful of dough, and press firmly in the palm of hand, so that the crumbs are very chunky. Place evenly on top of apple mixture. Bake at 350 for about 40 min or until crust is a deep golden brown. Serve hot or cold.