Apple-Raisin Crisp the Editors of Publications International, Ltd.
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)|
|2||teaspoons ground cinnamon, divided|
|1/2||teaspoon ground nutmeg|
|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.
|Calories from Fat||23 %|
|Total Fat||9 g|
|Saturated Fat||5 g|
Check out more recipes for Cobblers & Crisps