Apple Raisin Crisp

[Guest guest]

Apple Raisin Crisp

 

3/4 cup fresh whole wheat bread crumbs

1/4 cup firmly packed light or dark brown sugar

3/4 tsp. ground cinnamon

6 large Granny Smith or other baking apples, peeled, cored, and thinly sliced

 

1/2 cup raisins

1 TB fresh lemon juice

1/3 cup apple cider or water

2 TB unsalted butter or margarine, chilled and cut into small pieces

 

Garnishes:

Light frozen whipped topping, thawed

Ground cinnamon

 

Preheat oven to 375° F. Spray a shallow 2-1/2-quart baking dish with

vegetable cooking spray.

 

In a small bowl, combine bread crumbs, brown sugar, and 3/4 teaspoon of

cinnamon. Mix well.

 

In a large bowl, combine apples, raisins, and lemon juice. Toss to coat.

 

Place half of apple mixture in the prepared dish. Pour the cider evenly over

the top. Dot with

1 tablespoon of butter; sprinkle with half of the bread crumb mixture.

 

Spoon the remaining apple mixture over crumbs; top with the remaining butter

and bread crumb

mixture.

 

Bake until crumbs are golden brown and fruit is bubbling, about 30 minutes.

Place dish on a wire

rack and cool slightly. Cut into 6 pieces and serve warm with a dollop of

whipped topping and sprinkle

of cinnamon. The crisp can also be covered and refrigerated, then served

chilled or at room temperature.

 

Serves: 6.