 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | rasberries | 1/3 | extra large (1-5/8" dia) | strawberries | 1/4 | large (3-1/4" dia) (approx 2 per lb) | apple | 1/4 | cup | oatmeal | 2 1/2 | tablespoons | wheat bran/unprocessed | 1/4 | large rectangular piece or 2 squares or 4 small re | graham crumbs | 1/2 | tablespoon | ground flax seed meal | 1/8 | cup, shredded | coconut (preferr unsweetened) | 1 | tablespoon | white sugar | 1 1/2 | tablespoons | Margarine, light |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 400 degrees F | | 2 | Peel, core and slice the apples and mix in a bowl with the raspberries and strawberries. Once well mixed, put into a round, deep baking dish | | 3 | Mix the oatmeal, ground flax seeds, bran, graham cracker crumbs, oatmeal, coconut and sugar together until well mixed. Add the marjarine and mix well until moist and crumbly. | | 4 | Sprinkle the oatmeal mixture over the fruit until all the fruit is covered. | | 5 | Put baking dish on a cookie sheet and cook in oven for 40 minutes or until the topping is brown |
|
