Apple-Raspberry Crisp
(serves 5-6)

Ingredients
1 cup brown sugar, packed
1 T. plus 1/2 cup flour
2 1/2 lbs. (5 large) Granny Smith apples, peeled, cored and thinly sliced
1 cup frozen, unsweetened raspberries, thawed
1/2 cup old-fashioned or quick oats
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 T. butter, melted
cool whip or vanilla ice cream

Directions
Preheat oven to 350 degrees. Mix 1/2 cup brown sugar, and 1 T. flour in a large bowl. Add apple slices and raspberries; toss to coat. Transfer to a greased 9x9-inch baking pan. Mix oats, cinnamon, salt and remaining 1/2 cup brown sugar, and 1/2 cup flour in a medium bowl; mix until crumbly. Sprinkle oat topping evenly over fruit filling in pan. Bake 55 minutes. Cool 1 to 1 1/2 hours. Serve warm at room temperature. Serve with cool whip, or vanilla ice cream.

Submitted by: Cindi Bauer Marshfield, WI.s