Apple-Raspberry Crisp

4 small cooking apples, peeled and chopped (3 cups)
1 cup fresh or frozen raspberries, strawberries or blackberries
2 tablespoons granulated sugar
1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons old-fashioned oats
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons stick margarine or butter*
Vanilla reduced-fat frozen yogurt, if desired


Heat oven to 375 F. Spray four 10-ounce custard cups or individual souffle
dishes with nonstick cooking spray.

Mix apples, raspberries and granulated sugar. Divide among custard cups.
Mix brown sugar, oats, flour, cinnamon and nutmeg in small bowl. Cut in
margarine with fork until crumbly. Spoon over apple mixture.

Bake about 25 minutes or until apples are tender and topping is golden.
Serve warm with frozen yogurt.

*Spreads with at least 65% vegetable oil can be substituted.

Makes 4 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.