Apple Raisin Crisp

Apple Raisin Crisp

For the filling:

3 ounces golden raisins

½ cup brandy

1 cinnamon stick or a pinch of ground cinnamon

rind of 1 orange

approximately 6 cups sliced, peeled, and cored apples, I love Honeycrisp

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

juice from ½ a lemon, freshly squeezed

For the topping:

1 cup sifted all-purpose flour

¾ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened and
cut into chunks

For serving:

whipped cream or vanilla ice cream, if desired

Combine the raisins with the brandy, cinnamon stock and orange rind, set aside for at least 1-2 hours. Overnight is even better!

Preheat the oven to 350˚F.

Drain the excess brandy from raisins and remove any orange rind and the cinnamon stick. Combine raisins and sliced apples with the 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and lemon juice, transfer to the baking dish.

Combine the ingredients for the topping and mix with your hands until the mixture is the texture of a rough cornmeal. Spread evenly over the apples, smoothing with your hand.

Bake for approximately 40 minutes, or until the top begins to turn color and the mixture is bubbling. Let cool slightly before serving. If desired, serve with whipped cream or vanilla ice cream.