Apple Raisin Crisp
Look for apple bargains at roadside stands in the fall. Store them in the refrigerator for at least a week. They will stay harvest-fresh and retain most of their valuable vitamin C content.
4 cup sliced peeled Granny Smith apples
1/2 cup raisins
1 cup light brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 tsp cinnamon
1/2 tsp nutmeg
6 Tbsp butter, softened
1 softened Vanilla ice cream
Preheat oven to 350°F. Toss apple slices and raisins in a large bowl. Divide among 4 individual, buttered casseroles.
Combine brown sugar, flour, oats, cinnamon and nutmeg in a bowl. Cut in butter using a pastry blender or 2 knives until crumbly.
Sprinkle over the apple mixture. Bake for 25 minutes or until apples are tender and topping is golden brown.
Top each with a scoop of ice cream. Serve warm.
To peel apples in a jiffy, pour scalding water over them just before peeling. This will loosen their skins and make them easier to peel. Soak cut apples in cold water with 1 tablespoon of lemon juice to keep them from turning brown.