A nice blend of seasons fruits and walnuts for a slightly crispier, richer streusel.

For the fruit

6 cups of fresh raspberries
1 apple, cored, seeded and thinly sliced
1/3 cup of hard wheat flour
2T of table sugar
2T of brown sugar*
A pinch of sea salt

For the streusel

3/4 cup of rolled oats
3/4 cup of hard wheat flour
1/2 cup of sugar*
2T of agave nectar
1/2 cup of vegan margarine
2T of unsweetened soy milk
1/4 cup of chopped walnuts
A pinch of sea salt

Directions

Preheat the over to 350F.
Toss the raspberries in the flour and sugar until well-coated
Blend the ingredients for the streusel except for the walnuts until coarse.
Mix the walnuts with the streusel topping.
Add the raspberry mixture to a 9″ pie plate.
Top the raspberries with the a layer of sliced apples.
Distribute the streusel evenly over the fruit.
Bake for 35-45 minutes or until the streusel is starting to brown lightly and the fruit is cooked.
Let cool for 1 hour and serve warm or refrigerate.

*Cane sugar, including brown sugars, are still sometimes produced with animal bone charcoal. A growing number of table sugars are not refined using animal bone charcoal; organic sugar and beet sugar typically are not.