APPLE RASPBERRY CRISP
8 reduced fat pecan shortbread cookies (come in sugar free too)
1/3 cup maple syrup (I use sugar free)
4 apples, peeled, cored, sliced
1/2 cup coarsely chopped pecans
1/2 tsp apple pie spice
1 tsp vanilla
2 tbs cornstarch
2 cups frozen unsweetened raspberries
Vanilla ice cream (optional) I use no sugar added ice cream
(Heat oven to 375 degrees). .
Coat a shallow baking dish with nonstick spray.
Toss apple slices, raspberries, syrup, cornstarch,
vanilla and spice in a bowl.
Spread into baking dish, cover with foil. (Bake 45 min.). Remove foil,
crumble cookies on top and sprinkle with pecans. Bake, uncovered, 10 min.
More or until fruit is tender and mixture is bubbly.
Serve warm or at room temp with (Vanilla ice cream),
if desired.
MAKES 6 SERVINGS OF APPLE RASPBERRY CRISP...
Hugs
Melanie
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