• One tin apple pie filling
• One tin apricots
• One jar apple sauce
• One half box of Graham Cracker crumbs
• 1/4 cup of butter
• One large deep glass dish
• Raspberry Jam
• Fresh Whip Cream

The quick version: 

Mix the three fruit fillings together and mash them to a not-quite-puree consistency. Brown the graham cracker crumbs with butter in a shallow pan stirring frequently.

Start with a layer of crumbs in the glass dish them alternate with the fruit mixture finishing with a layer of the crumbs on top. Just before the final crumb layer add a thin layer or raspberry jam. You can garnish it with thin apple sliced just before serving and fresh whip cream on top.

The traditional version:

If you want you go “oldschool” and do this instead of using tinned fruit. Peel, core and thinly slice the Granny Smith apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste.