Apple Raspberry Crisp with Maple Oat Topping

This recipe is delicious made with a variety of seasonal fruit. Try locally-grown peaches or pears in place of apples, and blueberries or strawberries in place of raspberries. Tip: Double the recipe for the crumble topping and freeze half in a re-sealable freezer bag. When you want to make this recipe, all you have to do is slice the fruit and add the topping directly from the freezer.

Apple Raspberry Crisp with Maple Oat Topping


Quantity Ingredients
1/2 cup / 125 ml whole wheat flour
3/4 cup / 175 ml large-flake rolled oats
1/2 cup / 125 ml oat bran
1 tsp / 5 ml cinnamon
1 tsp / 5 ml ground cloves
1 tsp / 5 ml vanilla extract
3 tbsp / 50 ml maple syrup
2 tbsp / 25 ml canola oil
8 cups / 2 L peeled and sliced apples
1 cup / 250 ml raspberries


Preheat oven to 375°F (190°C).

In a large bowl, combine flour, oats, oat bran, cinnamon, cloves, vanilla, maple syrup, and oil. Mix until crumbly.

In an 8 x 8 inch (2 L) glass baking dish, combine apples and raspberries. Sprinkle crumble mixture over fruit.

Bake for 40 to 50 minutes or until fruit is soft and the top begins to brown.

Serves 6.

Per serving: 235 calories, 5 g protein, 7 g total fat (1 g saturated fat), 45 g carbohydrate, 7 g fibre, 0 mg cholesterol, 3 mg sodium

Source: Leslie Beck's Healthy Kitchen