1. Oven: 350f / 180c spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 tbsp.

2. and 5 tbsp.

3. flour: ¾ cup and 1 cup. 1/> combine berries and water in small saucepan.

4. Bring to a boil over high heat.

5. Reduce heat to medium.

6. Combine 2 tablespoons sugar, cornstarch and ¼ teaspoon nutmet in small bowl.

7. Stir into raspberry mixture.

8. Cook and stir until mixture boils and thickens.

9. Cook and stir 2 minutes more; set aside.

10. 2/> combine ¾ cup flour and remaining 5 tablespoons sugar in medium bowl.

11. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside ½ cup crumb mixture for topping.

12. 3/> add remaining 1 cup flour, walnuts, powder, soda, ¼ tsp. nutmeg, and cloves to crumbs.

13. Add egg whites and applesauce; beat until well combined.

14. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter.

15. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice).

16. Sprinkle with reserved topping.

17. 4/> bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool.