Old Fashioned Apple Raisin Crunch A La Mode Recipes

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.

SUPER STUFFED BAKED APPLES A LA MODE

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

APPLE CRUNCH A LA MODE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
• Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
• Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.

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.

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.

SUPER STUFFED BAKED APPLES A LA MODE

Steps:

• Preheat oven to 425°F.
• Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples.
• Bake 20 minutes in a small oven-safe dish.
• Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

OLD FASHIONED APPLE-RAISIN CRUNCH A LA MODE

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.