Apple Raisin Crisp Recipe
The apple raisin crisp is a fruity crisp made wheat bread crumbs and spiced with cinnamon. A baked dessert this fruity crisp is sweetened with brown sugar and is egg free with a lovely crumb topping.
Ingredients
3 medium size firm cooking apples, peeled, cored, and sliced
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup plus 2 tablespoons firmly packed dark brown sugar
2 1/2 teaspoons ground cinnamon
2 1/2 slices whole wheat bread, finely crumbled
2 tablespoons unsalted margarine
Directions
Preheat the oven to 300°F.
In a large bowl, toss the apples with the lemon juice, raisins, the 1/4 cup brown sugar, and 1 1/2 teaspoons of the cinnamon.
Spoon the mixture into an ungreased 9 inch pie pan and set aside.
To prepare the topping, spread the bread crumbs on a 15"x 10"x 1" jelly roll pan and bake, stirring occasionally, for 15 minutes or until dry.
Remove the crumbs from the oven and transfer to a small bowl.
In a small skillet or saucepan, melt the margarine over low heat.
Add it to the crumbs along with the remaining 2 tablespoons brown sugar and the remaining 1 teaspoon cinnamon and mix well.
Increase the oven temperature to 375°F.
Sprinkle the crumb topping over the apples and bake for 30 minutes or until bubbly.
Cool the crisp slightly before serving.
In a large bowl, toss the apples with the lemon juice, raisins, the 1/4 cup brown sugar, and 1 1/2 teaspoons of the cinnamon.
Spoon the mixture into an ungreased 9 inch pie pan and set aside.
To prepare the topping, spread the bread crumbs on a 15"x 10"x 1" jelly roll pan and bake, stirring occasionally, for 15 minutes or until dry.
Remove the crumbs from the oven and transfer to a small bowl.
In a small skillet or saucepan, melt the margarine over low heat.
Add it to the crumbs along with the remaining 2 tablespoons brown sugar and the remaining 1 teaspoon cinnamon and mix well.
Increase the oven temperature to 375°F.
Sprinkle the crumb topping over the apples and bake for 30 minutes or until bubbly.
Cool the crisp slightly before serving.
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