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Apple Crisp with Bourbon, Raisins and Walnuts

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Rochester: Recipe: Apple Crisp with Bourbon, Raisins and Walnuts
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makes one 9 x 13-inch baking dish


1/3 cup golden raisins
approx. 1/4 - 1/3 cup bourbon

Approx. 3 pounds baking apples, peeled, cored and thinly sliced (such as Empire, Granny Smith. See hints below.)
1/4 cup all-purpose flour
1/3 cup light brown sugar
1 tsp ground cinnamon

for the crisp topping:
1 cup all-purpose flour
1 cup oats (quick cooking or old fashioned)
1 cup light brown sugar
1 stick cold unsalted butter, cubed
1/3 cup finely chopped walnuts


Preheat the oven to 350 degrees.

Soak 1/3 cup golden raisins with just enough bourbon to cover.

Combine 1 cup all-purpose flour with 1 cup quick cooking or old fashioned oats, 1 cup light brown sugar and 1 stick cold, unsalted cubed butter and use your fingers to completely incorporate the butter.

Once you're happy with that add 1/3 cup finely chopped walnuts and fold those in.

Add some of the bourbon from the soaking raisins to a large mixing bowl and then toss the peeled and thinly sliced apples in that, as you go, to keep the apples from turning brown.

Add 1/4 cup all-purpose flour to the sliced apples and add 1/3 cup light brown sugar and 1 tsp ground cinnamon, add the raisins and toss everything to combine.

Transfer that to a 9 x 13-inch baking pan and evenly distribute the crisp topping over the top of that.

Place the pan on the center rack of the preheated oven.. It's going to take somewhere between 45 minutes and 1 hour to bake.

It'll be nice and bubbly and golden brown on top when it's done.


Use almonds or pecans in place of the walnuts.

Make the crisp topping before slicing the apples. ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP