APPLE AND RASPBERRY CRUMBLE
5 large apples, peeled and finely sliced
1 cup raspberries
2 cups apple juice
2 cups rolled oats, quick cooking type
3 tablespoons unsalted butter, softened
2 tablespoons brown sugar
2 teaspoons cinnamon
½ teaspoon cloves
Preheat oven to 350 degrees. Arrange apple slices and raspberries in a buttered baking dish. Pour apple juice over mixture. Mix rolled oats, sugar, and spices in a medium bowl. Cut in butter with fingers until evenly dispersed. Cover apples and raspberries with crumble topping. Bake for 45-60 minutes. Serve warm or cold.