Apple-Raspberry Crisp

Ingredient

• 6 baking apples, peeled and sliced thin (ex: Cortland, Empire, McIntosh
• 1 1/2 cups (375 mL) fresh raspberries
• 1 cup (250 mL) walnut pieces*
• 3 Tbsp. (45 mL) maple syrup*
• 1 cup (250 mL) flour*
• 1/3 cup (80 mL) unsalted butter, softened*
• 3/4 cup (180 mL) oatmeal*
• 3 Tbsp. (45 mL) brown sugar
• 1 tsp. (5 mL) ground cinnamon

Preparation

1. Lightly butter a 9-in. (23-cm) pan and cover bottom with apples, raspberries and walnuts. Drizzle with maple syrup and set aside.
2. In a bowl, mix flour and oatmeal together. Using fingers, work in butter until mixture is crumbly. Add brown sugar and cinnamon.
3. Turn out over fruits, pressing down lightly with fingers. Preheat oven to 400°F/200°C.Bake 35 min. For really crispy topping, put under the broiler for a few minutes.