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Apple-Raspberry Crisp
I modified this quite a bit - used 1.5 pounds frozen mixed berries, no apples - kept the juice left from defrosting and added 1/2 cup agave nectar and 1/8 cup cornstarch. For the topping I chopped pecans and walnuts, 1/2 cup each, and combined with oats, whole wheat flour, cinnamon, salt, and substituted unsweetened applesauce for the butter. I baked it for only 25 minutes, and it was nice and thick, and the nuts were slightly toasted. Loved it! Next time when I have apples, I'll try it with apples.
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Reviewed On:
Nov. 10, 2009
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