Apple Raisin Crisp
|Firm cooking apples||3 Medium, peeled, cored, and sliced|
|Lemon juice||1 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Firmly packed dark brown sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Whole wheat bread slice||2 1⁄2 , crumbled|
|Unsalted margarine||2 Tablespoon|
Preheat the oven to 300°F.
In a large bowl, toss the apples with the lemon juice, raisins, the 1/4 cup brown sugar, and 1 1/2 teaspoons of the cinnamon.
Spoon the mixture into an ungreased 9 inch pie pan and set aside.
To prepare the topping, spread the bread crumbs on a 15"x 10"x 1" jelly roll pan and bake, stirring occasionally, for 15 minutes or until dry.
Remove the crumbs from the oven and transfer to a small bowl.
In a small skillet or saucepan, melt the margarine over low heat.
Add it to the crumbs along with the remaining 2 tablespoons brown sugar and the remaining 1 teaspoon cinnamon and mix well.
Increase the oven temperature to 375°F.
Sprinkle the crumb topping over the apples and bake for 30 minutes or until bubbly.
Cool the crisp slightly before serving.