Apple and Raisin Crisp
"The colonists planted around 150 varieties of apples in New England, many of which can still be found today. Apples show up most often in a double-crust pie, but the crisp is also a superb showcase. Nothing more than fruit baked with crumbly nut, flour, sugar and butter topping, it's as simple to make as it is delicious...."
INGREDIENTS
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1 1/4 cups old-fashioned oats
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1 cup plus 2 tablespoons firmly packed brown sugar
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3/4 cup all purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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3/4 cup (1 1/2 sticks) unsalted butter, room temperature
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3/4 cup walnuts, chopped
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4 pounds pippin or Granny Smith apples, peeled, cored, sliced
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1 1/2 cups golden or brown raisins
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1/2 cup sugar
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1 tablespoon fresh lemon juice
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1 tablespoon all purpose flour
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3/4 teaspoon ground cinnamon
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Vanilla ice cream
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