Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Cooking apples, peeled, cored, sliced thin |
| 1 tablespoon | Lemon juice |
| \N \N | Vegetable cooking spray |
| 10 ounces | Frozen raspberries in light syrup, thawed |
| 1 cup | Regular oats, uncooked |
| 3 tablespoons | Margarine |
| 2 tablespoons | Honey |
| 1 teaspoon | Cinnamon, ground |
| ½ teaspoon | Nutmeg, ground |
Combine apple and lemon juice; toss gently. Place apple in a 10 x 6 x 2-inch baking dish coated with cooking spray; top with raspberries.
Combine oats and remaining ingredients; sprinkle evenly over raspberries. Bake at 375-degrees for 30 minutes or until lightly browned and apple is tender.
"The Low-Fat Way to Cook", Oxmoor House