Ingredients
1/2 cup sugar1 tablespoon quick-cooking tapioca1/3 cup water3 cups fresh raspberries6 medium tart apples, quarteredWhipped cream
Preparation
In a bowl, combine sugar and tapioca. Stir in water and berries. Cut a lengthwise strip of peel from the center of each apple quarter; discard peel and stir apples into raspberry mixture. Pour into a greased shallow 3-qt. baking dish.
Cover and bake at 350° for 1 hour or until apples are tender, spooning sauce over apples every 15 minutes. Serve warm with cream.
