Apple Raisin Crisp Recipes

OATMEAL RAISIN APPLE CRISP

Steps:

• Stir apple pie filling and cinnamon. Place half of the cookie crumbles in a small serving dish and spoon the pie filling over it. Sprinkle with the remaining crumbles and zap it in the microwave for 45 seconds. Drizzle with caramel and whipped topping.

CINNAMON-APPLE RAISIN CRISP

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.

APPLE RAISIN CRUNCH

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.

WARM APPLE RAISIN CRISP WITH CRUMB TOPPING

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.

APPLE AND RAISIN CRISP

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.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.

SPICED RAISIN AND APPLE CRISP

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.

PINEAPPLE RAISIN CRISP

Steps:

• Combine pineapple and raisins in a small ungreased baking dish. In a small bowl, combine brown sugar, coconut, oats, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle evenly over fruit. Bake, uncovered, at 350° for 25 minutes or until topping is crisp. Serve warm or cold.

APPLE CRISP

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a small bowl combine cinnamon and nutmeg and set aside.
• In a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture.
• Place apple mixture in a greased 8"x8-1/2" square baking pan.
• In a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture.
• With a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans.
• Pour mixture on top of apple mixture.
• Bake 30 to 35 minutes or until apples are tender and topping is golden brown.
• Serve warm with vanilla ice cream. Enjoy.