Today's recipe is for a fall- and winter-friendly apple crisp with bourbon-soaked golden raisins in the filling and chopped walnuts in the oatmeal and brown sugar crisp topping.
3 pounds apples
1/3 cup golden raisins
1 1/4 cups all-purpose flour
1 cup quick cooking or old-fashioned oats
1 1/3 cups light brown sugar
1 stick unsalted butter
1/3 cup finely chopped walnuts
1/4 cup all-purpose flour
1 tsp ground cinnamon
Preheat the oven to 350 degrees and, while that is heating up, soak the golden raisins with just enough bourbon to cover.
Before slicing the peeled, cored and thinly sliced apples, make the crisp topping. Mix 1 cup all-purpose flour with 1 cup light brown sugar, the oats and the cold, cubed butter and use your fingers to completely incorporate the butter. Then add and fold in the finely chopped walnuts.
Add some of the bourbon from the soaking raisins to a large mixing bowl and then toss the peeled and thinly sliced apples in that, as you go, to keep the apples from turning brown.
Add 1/4 cup all-purpose flour to the sliced apples and add 1/3 cup light brown sugar and the ground cinnamon and raisins and toss everything to combine.
Transfer that to a 9 x 13-inch baking pan and evenly distribute the crisp topping over the top of that.
Place the pan on the center rack of the preheated oven. It will take somewhere between 45 minutes and 1 hour to bake and will be nice and bubbly and golden brown on top when it is done.