Serves 5

Topping:
1 cup flour
3/4 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
5 ounces butter, diced small
3/4 cup pecan pieces
1/2 cup graham cracker crumbs

2 pounds Granny Smith apples, peeled and sliced
1 1/4 tablespoons Old Orchard Lemonade
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 1/2 tablespoons flour
1 tablespoon brandy
1 1/2 tablespoons frozen Old Orchard Apple Juice Concentrate
3 tablespoons butter, diced small
1 1/2 cups raspberries

Place topping ingredients in food processor and pulse until small clumps. Butter the bottoms of five soup cups. In a separate bowl, toss the apple slices with the lemonade, then mix in sugar, flour and cinnamon. Add in raspberries and place in soup cups. Sprinkle on topping and bake at 350° for about 20 minutes or until liquid boils.