Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 cup raisins
• 6 large (3 lbs.) Granny Smith apples
• 1 Tbsp. plus 1/2 cup flour
• 1/2 cup sugar
• 1 1/2 tsp. cinnamon
• Pinch of salt
• 7 oz. package almond paste
• 1 cup quick-cooking oats
• 1/2 cup light brown sugar
• 1 stick (8 Tbsp.) soft butter, cut into small pieces

Directions

1. Preheat oven to 375 degrees.

2. Place raisins in a saucepan and just barely cover with water. Bring to a boil and turn off heat. Cover and set aside.

3. Peel, core and slice apples into 1/4 inch pieces. Place in a 2-quart casserole dish or deep bowl that is ovenproof.

4. In a small bowl mix together 1 Tbsp. flour, sugar, 1 tsp. cinnamon, and a pinch of salt. Sprinkle over apples and set aside.

5. Grate the almond paste into a medium bowl. Add the remaining flour and cinnamon, oats, brown sugar and butter. Using a pastry cutter, or 2 knives, cut in the butter until mixture has the texture of small crumbs.

6. Drain the raisins and add to apples. Toss together to mix well. Top with almond-oat mixture and bake for about 45 minutes, until apples bubble and the top turns a dark golden color.

7. If the crisp browns too quickly, loosely tent the top of the crisp (but do not wrap) with aluminum foil.

8. Cool for 15 minutes before serving.

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