Recipe of the Week: Apple-Raisin Crisp



Apple Filling

2/3 cup packed light-brown sugar

3 tablespoons flour

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

2-1/2 pounds Rome apples, peeled, cored

     and cubed

1 cup golden raisins

Crisp Topping

3/4 cup (1-1/2 sticks) butter

1-3/4 cups flour

2/3 cup packed light-brown sugar

1/2 cup chopped walnuts

1/2 cup rolled oaks

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/8 cup Confectioners’ sugar



Heat over to 350 degrees.  Lightly coat a 2-quart baking dish with nonstick cooking spray.  Set aside.

Filling:  In a large bowl, toss together sugar, flour, nutmeg and cinnamon; add cubed apples and raisins, and toss again.  Let stand 10 minutes while preparing topping.

Topping:  Melt butter.  In medium-size bowl stir together melted butter, flour, sugar, walnuts, oats, cinnamon and salt until mixture is evenly moistened and comes

together in clumps.

Transfer apple-raisin mixture to prepared baking dish.  Top with crisp topping, try not to break up clumps. Bake at 350 degrees for 45 minutes, until bubbly and apple pieces are tender.  If browning too much, cover loosely with foil during last 5 minutes of baking.  Let cool 15 minutes before serving.  Sprinkle with confectioners’ sugar.

Marty Williams, Thousand Oaks

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