Apple-Raspberry Crisp

• 4 gala apples (2 pounds) or 4 braeburn apples, peeled, cored and sliced 1/4-inch thick (2 pounds)
• 2 cups frozen unsweetened raspberries (from 12 ounce package)
• 13 cup maple syrup or 13 cup pancake syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 12 teaspoon apple pie spice
• 8 reduced-fat pecan shortbread cookies (such as Pecan Sandies)
• 12 cup pecans, coarsely chopped
• vanilla ice cream (optional)

1. Heat oven to 375 degrees.
2. Coat a 1 1/2 quart shallow baking dish with nonstick spray.
3. Toss apple slices, frozen raspberries, maple syrup, cornstarch, vanilla and spice in large bowl.
4. Evenly spread into prepared baking dish; cover with foil.
5. Bake 45 minutes.
6. Remove foil, crumble shortbread cookies on top and sprinkle with pecans.
7. Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly.
8. Serve warm or at room temperature with vanilla ice cream, if desired.

gala apples, maple syrup, cornstarch, vanilla, apple pie spice, shortbread cookies, pecans, vanilla ice cream

Taken from www.food.com/recipe/apple-raspberry-crisp-324755 (may not work)