What's nutty about this apple crisp? Walnuts. What's fruity? Lots of Granny Smith apples, raisins and a touch of lemon juice. Sweet and tart, this classic dessert is always a favorite. Serve with a scoop of vanilla ice cream.
Preheat oven to 375 degrees.
Ingredients for Nutty Fruity Apple Crisp:
- 4 Granny Smith apples, peeled and cubed
- Juice of 1 fresh lemon
- 1/2 cup raisins (soaked in brandy or whiskey until puffy)
- 3/4 cup brandy or whiskey
- 3/4 cup brown sugar, packed
- 6 Tablespoons butter, cold and in 1/4" pieces
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1-1/2 cups of oatmeal, instant (see notes below)
- 3/4 cup walnuts, chopped
- Whole walnuts (optional)
Toss apples in lemon juice and spread out evenly in a 9" baking dish. Using a slotted spoon, spread raisins over apples. Reserve the liquor and set aside. Set the apple mixture aside.
Place brown sugar in a medium bowl. Using a fork, roughly cut butter pieces into the brown sugar. Slowly add oatmeal while continuing to cut butter into the mixture and until the texture becomes crumbly with small bits of butter. Gently mix in cinnamon, vanilla extract and the walnuts. Spread the crisp topping over apple mixture. Top the crisp with whole walnuts, if desired. Pour remaining liquor over the top of the crisp.
Place the apple crisp on the center rack in the center of the oven. This is particularly important if you do NOT have a convection oven or the apples may cook unevenly. Bake 30-35 minutes until apples are done but still a bit firm. If you over cook, the apples will become mush.
It's best to use instant oatmeal; however, if you only have the regular oatmeal (as I most often do), break up the regular oatmeal into smaller pieces.