Serves 4


2 cups fresh raspberries
3 Granny Smith apples, peeled, seeded and sliced
1 cup flour
1⁄2 cup Florida Crystals sugar
1⁄2 cup vegan butter
1⁄4 teaspoon nutmeg
Fresh lemon juice from 1 lemon


Pre-heat oven to 375 degrees F. Peel and core apples and slice each into 8 to 10 pieces. Arrange in baking dish, sprayed with vegetable oil. Squeeze lemon juice over them.

Drain the raspberries and sprinkle them over the apples.

Mix flour and sugar in a bowl. Cut in the butter with a knife until the mixture is crumbly. Add nutmeg and cover fruit with this mixture.

Bake for about 25 minutes until the top is golden brown. Serve accompanied with vanilla non-dairy ice cream.