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

Light frozen whipped topping, thawed, and ground cinnamon for garnish

 

1. 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.

 

2. 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.

 

3. 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.