Fall Recipe: Apple Crisp with Bourbon Soaked Raisins

Apple Crisp with Bourbon Soaked Raisins

Overnight raisins:
½ c. raisins or currants
3 T. Bourbon

Bourbon raisins from above
5 c. peeled, cored & sliced apples
Juice of half a lemon
½ c. brown sugar
1 t. cinnamon
2 T. flour
Dash of cloves

¾ c. old fashioned rolled oats
¾ c. flour
½ c. brown sugar
1 t. cinnamon
½ c. butter, room temperature
½ c. chopped walnuts

Overnight Raisins:  Soak raisins in bourbon for at least 4 hours, preferably overnight.

Filling:  Preheat oven to 350F. In a medium bowl, combine filling ingredients and mix well.  Pour into greased 9” x 9” pan; then prepare topping.

Topping:  Mix brown sugar, oats, flour and cinnamon in a new bowl.  Cut butter into dry ingredients until crumbly and mixture resembles coarse crumbs.  Mix in chopped nuts. Spread evenly over apple-raisin filling and gently pat to edges to make even.

Bake at 350F about 40 minutes.  Top should be golden brown and edges bubbly.  If it gets brown too fast in the oven, place a piece of foil over the top.

Serve warm with vanilla ice cream or caramel sauce.

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