Apple & Raspberry Crisp
Prep Time
Serves
Cooking Mode
¾ cup whole-wheat flour
½ cup large flake rolled oats
½ cup + 3 tbsp (45 mL) brown sugar, divided
½ cup sliced almonds, chopped
½ tsp ground cinnamon
⅓ cup non-hydrogenated margarine, as cold as possible
4 apples, peeled, cored and sliced (approx. 3 cups)
3 cups frozen raspberries
¾ cup whole-wheat flour
½ cup large flake rolled oats
½ cup + 3 tbsp (45 mL) brown sugar, divided
½ cup sliced almonds, chopped
½ tsp ground cinnamon
⅓ cup non-hydrogenated margarine, as cold as possible
4 apples, peeled, cored and sliced (approx. 3 cups)
3 cups frozen raspberries
Directions
1Preheat 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.
Tips
1
Whole-wheat flour, fruit and oats come together for a sweet, crunchy brunch dessert.
Disclaimer
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Personal Note
Personal Note
