- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- 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.
Nutritional Facts
- Nutrition Description:
- Per Serving (1/2 cup/125 mL)
- Calories:
- 230
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 33 g
- Fibre:
- 4 g
- Protein:
- 4 g
- Sodium:
- 70 mg