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.

Tip

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