Microwave apple-raspberry crisp
- Divide the apples and raspberries into four 250-mL (1-cup) Mason jars or microwave-safe, individual ramekins. Microwave for 3 minutes or until fruit is hot and has softened.
- Place butter in a medium bowl and microwave for 30 seconds to melt it.
- Add the pecans, granola, and honey, and mix together. Divide the cereal mixture on top of the fruit and press down gently.
- Microwave for 30 more seconds. Let cool for 5 minutes before serving.