INGREDIENTS

INSTRUCTIONS

Drain the raspberries in a strainer set over a bowl. Peel the apples and
rub them with 1 tablespoon of the lemon juice. Quarter and core the apples,
then slice them crosswise 1/4" thick.
In a heavy nonreactive saucepan, toss the apples with the remaining 1
tablespoon lemon juice. Add the drained respberry syrup, cover and cook
over moderately low heat for 10 minutes. Gently stir the apples, cover and
cook for 5 minutes longer. Uncover and simmer, stirring occasionally, until
just tender, about 5 minutes. Stir in the raspberries and remove from the
heat.
In a large bowl, rub together the oats, sugar, butter and cinnamon. (Make
ahead: The apples and topping can be covered and refrigerated separately
for up to 4 days.)
Preheat the oven to 350 degrees. Spread the apple mixture in a 10-inch
ceramic baking dish. Sprinkle the oat topping in a wide ring over the
apples and bake for 30 to 35 minutes, or until the oats are toasted and the
apples are bubbling around the edges. Serve warm with whipped cream or
frozen yogurt.
Per serving: 169 Calories; 5g Fat (24% calories from fat); 2g Protein; 31g
Carbohydrate; 10mg Cholesterol; 7mg Sodium
Recipe by: Food and Wine, March 1996
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