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Low-Fat Apple and Raspberry Crumble



  • 5 large cooking apples, finely sliced
  • 1 cup raspberries
  • 2 cups apple juice
  • 2 cups rolled oats
  • 2 tbsp butter or margarine
  • 2 tbsp brown sugar
  • 2 tsp of cinnamon
  • 1/2 tsp cloves


  • Preheat oven to 350°F (gas 4)
  • Arrange apple slices and raspberries in a buttered baking dish. Pour apple juice over.
  • Mix rolled oats, sugar, and spices in a medium bowl. Cut in butter or margarine with fingers until evenly dispersed.
  • Cover apples and raspberries with crumble topping.
  • Bake for 45-60 minutes in preheated oven. Serve hot or cold.