Apple-Raspberry Crisp

Prep time: 10min
Total time: 60min
Serves: 8 plus leftovers
3/4 cup
whole-wheat flour
175 mL
1/2 cup
large flake rolled oats
125 mL
1/2 cup
+ 3 tbsp (45 mL) Brown Cane Sugar, divided
125 mL
1/2 cup
Sliced Natural Almonds, chopped
125 mL
1/2 tsp
ground cinnamon
2 mL
1/3 cup
Non-Hydrogenated Margarine, as cold as possible
75 mL
4
apples, peeled, cored and sliced (approx. 3 cups)
750 mL
3 cups
frozen Raspberries
750 mL
1/2 cup/125 mL
calories
230
fat
4 g
saturated fat
1 g
carbs
33 g
protein
4 g
fibre
4 g
sodium
70 mg

Directions

  1. Preheat oven to 350°F (180°C). To make topping, mix flour, oats, 1/2 cup (125 mL) sugar, almonds and cinnamon in a medium bowl. Add margarine and blend with fingertips until mixture resembles coarse bread crumbs. Combine fruit in a 9 x 9-in. (1.5 L) baking dish. Add 3 tbsp (45 mL) of sugar and mix to combine. Scatter topping over fruit and bake until light brown and bubbling, about 45 min. Serve with frozen yogourt, if desired.