Instructions: Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/) Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into Boysenberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/)

Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/) Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread Boysenberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern

(diagonals or lattice). Sprinkle with reserved topping. 4/) Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.