Apple Raisin Crunch Recipes

Steps:

• Preheat oven to 350°F. Mix flour, oats, 2 Tbsp. of the brown sugar and 1/4 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Mix water, remaining 1/2 cup brown sugar, the raisins, tapioca, remaining 1 tsp. cinnamon and the nutmeg in large saucepan. Stir in apples. Cook on medium heat until mixture comes to full boil, stirring constantly. Pour into 8-inch square baking dish; sprinkle with flour mixture.
• Bake 30 to 35 min. or until juices form bubbles that burst slowly.

Steps:

• In a large bowl, combine the sugar, cinnamon and nutmeg. Add apples, raisins and lemon zest; toss to coat. Transfer to a greased 8-in. square baking dish. , In a small bowl, combine baking mix and brown sugar. Sprinkle over apples; drizzle with butter. Bake at 350° for 55-60 minutes or until golden brown. Serve with cheese slices.

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large bowl, combine sugar, raisins, cinnamon and nutmeg.
• Add apples, tossing gently to coat.
• Place apples in prepared baking dish.
• For topping, in large bowl, combine brown sugar and flour.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle crumb topping evenly over apple mixture.
• Bake 30-40 minutes, or until apples are tender and crust is golden.

Steps:

• Preheat oven 400 degrees.
• In a heavy 12" skillet over medium heat, melt 1/4 cup butter, watching that it doesn't burn.
• Gradually add the 1/2 cup sugar and stir the mixture until the sugar is completely dissolved, becomes carmelize and reduced.
• Slowly add the liqueur and the apple juice, stirring constantly until all the ingredients are smooth.
• At this point, drop in the sliced apples and sprinkle cinnamon over the top.
• Mix together well, making sure that the apple slices are coated with the syrup.
• Reduce the fire to low and simmer the fruit until it begins to soften, about 5 minutes. Do not over cook because the dessert will be baked later.
• While the apples are simmering, butter a 10"x12" baking dish with the 3 tablespoons butter. Evenly sprinkle the 1/2 cup raisins on the bottom.
• In a large bowl, mix together the 1 cup flour, 2/3 cup sugar and 1/2 cup softened butter to form a crumbly topping that resembles granola. This works best if using 2 knives to "cut" the ingredients into each other.
• Finally, pour the apple mixture into the prepared baking pan with raisins then sprinkle the pastry mixture over the top of the apples, working a little of it into the fruit.
• Bake in preheated oven for about 20-30 minutes or until the top turns a crunchy, crispy brown.
• Spoon generous helpings of the apples, raisin and crunchy topping into small bowls and serve piping hot, topped with slightly softened vanilla ice cream.

Steps:

• For Topping
• Mix first 3 ingredients in small bowl. Add butter and rub with fingertips until mixture begins to form small moist clumps.
• For Apples:
• Preheat oven to 375°F. Combine apples, raisins, apple juice, sugar, cinnamon and cloves in heavy large saucepan. Cook over medium heat until apples are tender, stirring occasionally, about 13 minutes. Transfer mixture to 9-inch glass pie dish.
• Sprinkle topping over apples. Bake until topping is golden brown, about 30 minutes. Let stand 10 minutes. Spoon dessert onto plates. Top with whipped cream or ice cream.

Steps:

• Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)