Ingredients:
3 apples
lemons, juice of
1 (10 ounce) bags frozen raspberries
1 cup flour
1/2 cup sugar
1/4-1/2 cup butter, but in pieces
1/4 teaspoon nutmeg
heavy cream
Directions:
Heat oven to 375.
Peel and core apples, cut into 8-10 slices.
Arrange in a buttered shallow baking dish.
Sprinkle lemon juice over them.
Drain raspberries.
Sprinkle raspberries over apples.
Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
Add the nutmeg and cover the fruit with the mixture.
Bake for 25 minutes or until top is golden brown.
Serve with heavy cream, softly whipped.
Servings: 8-10
Time preparation: 10 min.
Time total: 35 min.