Apple Crisp

Adapted from Seasons of Central Pennsylvania: A Cookbook (Keystone Book)

Apple layer:
3 cups peeled, cored, and sliced apples (3-4 medium – I’ve used up to 5)

¼ cup raisins, preferably golden
1/3 cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons amaretto liqueur (or substitute whiskey or a teaspoon or two of vanilla extract)
1 tablespoon cornstarch
scant ¼ teaspoon salt

Crumb topping:
¼-1/3 cup brown sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
scant ¼ teaspoon salt
½ cup whole wheat flour (or substitute all-purpose or white-wheat)
¼ cup oatmeal
¼ cup chopped walnuts

Preheat oven to 375.  In medium bowl, toss together apples, raisins, brown sugar, cinnamon, nutmeg, amaretto, cornstarch, and salt.  Set aside.

In small-medium bowl, toss together brown sugar, cinnamon, nutmeg, salt, and whole wheat flour.  Cut in butter using a pastry cutter, fork, food processor, or your fingers.  Toss in oatmeal and walnuts.

Grease a 1-quart baking dish.  Pour in apple mixture, then sprinkle crumb topping evenly over it. 

Bake for 40-45 minutes or until browned, crisp, and bubbly.