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Level
easy
Prep Time
10 min
Total Time
60 min
Serves
8 plus leftovers

Ingredients

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 sugar, divided
125 mL
1/2 cup
sliced 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

Directions

Step 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.

Tip

Whole-wheat flour, fruit and oats come together for a sweet, crunchy brunch dessert.

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Nutrition Facts

Nutrition Description:
Per Serving (1/2 cup/125 mL)
Calories:
230
Fat:
4
Saturated Fat:
1
Carbs:
33
Fibre:
4
Sugar:
0
Cholesterol:
0 mg
Protein:
4
Sodium:
70 mg
Potassium:
0