Raspberry-Apple Crumble (Volumetric)

• 6 medium tart apples (such as Granny Smith)
• 1/3 cup orange juice
• 1/3 cup water
• 3 tablespoons raspberry jam (I use light jam)
• 1/3 cup oatmeal
• 3 tablespoons flour
• 3 tablespoons brown sugar (I use Splenda brown sugar blend)
• 1 1/2 teaspoons cinnamon
• 1 pinch salt
• 1 1/2 tablespoons reduced-calorie margarine (Melted)

1. Preheat oven to 350 degrees.
2. Combine juice, water, and jam.
3. Core apples and slice thinly. (I usually slice in quarters and then slice each quarter into 4 more slices for a total of 16 per apple).
4. As you slice each apple, place in juice mixture and stir to cover apples so they won't turn brown.
5. Pour mixture into an 8x8 pan.
6. Combine remaining dry ingredients and stir to mix well, then add melted margarine. Stir again to mix. Mixture will be crumbly.
7. Sprinkle oat mixture over apple mixture.
8. Bake 1 hour or until apples are tender.
9. Serve hot or room temperature, on its own or with low fat ice cream. Keeps very well in the fridge (if there is any left over) and is delicious cold the next day.
10. Tip: prepare in advance and place in oven at the start of your meal for a hot dessert.

tart apples, orange juice, water, raspberry, oatmeal, flour, brown sugar, cinnamon, salt, margarine

Taken from www.food.com/recipe/raspberry-apple-crumble-volumetric-367081 (may not work)