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Prep Time
10 mins
Total Time
1 h
8 plus leftovers


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
apples, peeled, cored and sliced (approx. 3 cups)
750 mL
3 cups
frozen raspberries
750 mL


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.


Whole-wheat flour, fruit and oats come together for a sweet, crunchy brunch dessert.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/2 cup/125 mL)
4 g
Saturated Fat:
1 g
33 g
4 g
4 g
70 mg
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