Apple and Raisin Crisp
Kristen Piech
prep time: 00:45
cook time: 00:55
serves: 4
cost: $2.70
vegetarian

If you're in the mood to peel apples for half an hour, this dish is for you. Once you get beyond the peeling stage, though, this apple crisp is the best we've ever had.
topping:
3/4 cup old-fashioned oats
1/2 c + 1 t firmly packed brown sugar
3/8 c all purpose flour
1/2 t ground cinnamon
1/8 t salt
3/8 c unsalted butter
3/9 c chopped walnuts
 Preheat oven to 375. Butter 9 x 9 inch glass baking dish.

For topping:
Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in a large bowl. Add unsalted butter and cut into mixture until coarse crumbs form. Mix in chopped walnuts.
filling:
2 pounds pippin or Granny Smith apples, peeled, cored, and sliced (about 4 to 5 apples)
3/4 c raisins
1/4 c sugar
1 T fresh lemon juice
1/2 T all purpose flour
1/2 t ground cinnamon 		For filling:
Combine sliced apples, raisins, sugar, fresh lemon juice, flour and cinnamon in large bowl. Mix filling to blend.

Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve warm.

"This apple crisp hits one like a bolt out of the blue."
Sir Isaac Newton