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Featured Recipe

Apple Raisin Crumble


4 large Granny Smith apples, cored and cut in wedges
1/2 cup golden raisins
1 teaspoon pure vanilla extract
5 tablespoons unsalted butter, divided
1 cup firmly packed brown sugar, divided
1 cup plus 2 tablespoons baking mix, divided
1 1/2 teaspoons ground cinnamon
1/2 cup rolled or old-fashioned oats
1/2 cup chopped pecans
Whipped cream for garnish

1. Place the apples and raisins in a lightly greased medium slow cooker. Sprinkle with the vanilla and dot with 2 tablespoons of the butter.

2. In a medium bowl stir together 2/3 cup of the brown sugar, 2 tablespoons of the baking mix, and the cinnamon. Sprinkle over the apple mixture and toss gently to evenly coat.

3. In the same bowl combine the remaining 1/3 cup of brown sugar and 1 cup of baking mix with the oats. With a pastry blender or two forks, cut in the remaining 3 tablespoons of butter until the mixture resembles coarse meal. Sprinkle over the apple mixture and top with the pecans.

4. Fold a clean kitchen tea towel in half and lay over the top of the slow cooker, allowing the excess to hang over the outside. Cover and cook on high for 2 hours. Uncover and let stand for 15 minutes before serving warm with a garnish of whipped cream.

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