JULY 22ND – PENUCHE FUDGE, MAPLE SYRUP, FRUIT LOOPS & TOUCAN SAM

Apple Raspberry Crisp

4 Gala or Braeburn apples (2 lb.), peeled, cored and sliced about ¼” thick

2 c. frozen unsweetened raspberries (from 12 oz. pkg.)

1/3 c. maple syrup or pancake syrup

2 Tbsp. cornstarch

1 tsp. vanilla

½ tsp. apples pie spice

8 reduced fat pecan shortbread cookies (Pecan Sandies)

½ c. coarsely chopped pecans

Vanilla ice cream (optional)

Heat oven to 375°. Coat 1 ½ quart shallow baking dish with spray. Toss apple slices, frozen raspberries, maple syrup, cornstarch, vanilla & spices in large bowl. Evenly spread into prepared baking dish; cover with foil. Bake 45 minutes. Remove foil, crumble short bread cookies on top and sprinkle with pecans. Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly. Serve warm or at room temperature with vanilla ice cream, if desired.