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Apple-Rum Raisin Crisp

Prep time 30 mins
Bake time 1 hr
Yield 10
Kitchen Tip: You can substitute pecans for the walnuts, if desired.


  • 1 1/4 cups raisins (brown or golden)
  • 1/2 cup dark rum
  • 3 1/2 cup Granny Smith apples (about 7), peeled, cored, thinly sliced
  • 1/3 cup packed dark brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups quick-cooking oats
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, melted
  • 1/2 cup chopped walnuts, optional

Nutrition Information

  • calories 473
  • fat 15 g
  • satfat 9 g
  • cholesterol 37 mg
  • fiber 5 g
  • protein 5 g
  • carbohydrate 78 g
  • sodium 283 mg

How to Make It

  1. Place raisins and rum in a small pan over low heat. Bring just to a boil. Cover; remove from heat.

  2. Preheat oven to 375°F. Butter a 9-by-13-inch baking dish. Line a baking sheet with foil. Make topping: mix oats, flour, sugar, cinnamon, ginger, nutmeg and salt. Stir in butter until crumbly. Toss in walnuts, if desired.

  3. In a separate bowl, toss apples with sugar, flour and salt. Drain raisins; reserve 1 Tbsp. rum. Toss raisins with apple mixture and reserved rum. Spread apple mixture in baking dish. Sprinkle evenly with topping. Place baking dish on sheet and bake until filling bubbles and topping is golden brown, 55 to 60 minutes. Let cool on a wire rack. Serve warm with vanilla ice cream, if desired.