- Filling:
- 1 cup fresh raspberries
- 1 cup applesauce
- 1/2 cup oat bran
- 1/2 cup white sugar
- Topping:
- 1 1/2 cups quick-cooking oats
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup all-purpose flour
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
- Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
- Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
- Bake in the preheated oven until topping is lightly browned, about 20 more minutes.