Apple-Raisin Crisp
Source of Recipe
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Makes 6 servings
1 cup plus 3 tablespoons thawed frozen unsweetened apple juice concentrate, divided
1/4 cup uncooked old-fashioned oats
4 large cooking apples,* peeled, cored and sliced (about 6 cups sliced)
3/4 cup raisins
2 tablespoons cornstarch
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup cold butter or margarine
1/2 cup chopped walnuts or pecans (optional)
*Use Jonathan, Rome Beauty, Courtland or McIntosh apples.
Preheat oven to 375°F. Combine 3 tablespoons apple juice concentrate and oats; mix lightly. Set aside. Combine apples and raisins in large bowl; set aside. Combine cornstarch, 1-1/2 teaspoons cinnamon, nutmeg and salt in medium bowl; mix well. Blend in remaining 1 cup apple juice concentrate. Add to apple mixture; mix lightly to coat. Spoon into shallow 1-1/2-quart or 8-inch square baking dish. Combine flour and remaining 1/2 teaspoon cinnamon; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add oat mixture; mix lightly. Stir in walnuts, if desired; sprinkle evenly over apple mixture. Bake 35 minutes or until apples are tender. Serve warm, at room temperature or chilled.
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