Ingredients

Crust/Crumb Topping

1½ c. quick-cooking oats

1 c. brown sugar

½ c. butter

½ c. all-purpose flour

Filling

1 c. fresh raspberries

1 c. applesauce

½ c. oat bran

½ c. white sugar

Directions

Preheat oven to 375 F. Grease a 9- by 13-inch baking pan. Combine oats, brown sugar and butter using a pastry blender. Add flour and continue combining, using a pastry blender, until crumbly. Spread half the crumb mixture into the bottom of the prepared baking pan. Bake in preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.

Mix raspberries, applesauce, oat bran and white sugar together in a bowl. Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping. Bake until topping is lightly browned, about 20 more minutes

Makes 12 servings. Each serving has 330 calories, 15 g fat, 3 g protein, 46 g carbohydrate, 5 g fiber and 105 mg sodium.