Chef Larry

Apple Raisin Crisp

Chef Larry's Recipe

Chef Larry

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Ingredients

6 cups Granny Smith or Pippin Apples, peeled, cored and sliced

1 1/4 cup Raisins

1 1/2 tsp. Butter

1/2 tsp. Ground cinnamon

2 tsp. Brown sugar

1 tsp. Granulated sugar

For the glaze

2 cups Apple juice

1/4 cup Corn starch

For the streusel topping

2/3 cup Walnuts, toasted and chopped

2/3 cup Brown sugar

2/3 cup Flour

1 tsp. Ground cinnamon

1/3 cup Butter, cut into small cubes

Method
Prepare glaze by placing 1 3/4 cups apple juice in a saucepan and bring to a simmer. Combine remaining 1/4 cup apple juice and corn starch to make a "slurry". Whisk slurry into simmering juice. Reduce heat and cook until mixture thickens. Remove and reserve.

Prepare Streusel Topping by combining walnuts, brown sugar, flour, cinnamon and butter in a bowl. Mix well until mixture turns to "crumbles". Reserve.

In a sauté pan or skillet, melt butter over medium heat. Add apples and sauté for 2-3 minutes. Stir in sugars, cinnamon and raisins. Add glaze and mix well. Remove from heat and portion mixture into 8 - 10 ounce baking dishes. Top generously with Streusel Topping. Bake in preheated oven at 350 - 375 degrees F for 15 minutes or until topping is golden brown. Remove and cool slightly before serving.

Makes 4 - 6 servings

Chef Larry's Notes
Serve Apple Crisp with lightly sweetened cream or a scoop of vanilla ice cream for a great dessert! Oats may also be mixed into the Streusel Topping.

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