The combination of raisins and apples makes this dessert so delicious, you may sneak it for breakfast instead!
|6 tbsp||(90 mL) butter melted|
|1/2 cup||(125 mL) packed brown sugar|
|1/2 cup||(125 mL) chopped walnuts|
|4||slices Sun-Maid® Cinnamon Swirl Raisin Bread|
|3||large tart apples peeled and thinly sliced|
HEAT oven to 325 F (160 C).
COMBINE butter, brown sugar and walnuts in a medium bowl.
TEAR raisin bread into 1/4 to 1/2-inch (5 mm to 1 cm) pieces.
MIX bread with butter mixture.
PLACE apples in a 9-inch square (2.5 L) or round (23 cm) baking dish. Pat bread mixture firmly over apples.
BAKE 40 to 45 minutes or until top is golden brown, juices are bubbly and apples are soft. Serve warm or cool.
- To save time, it's not necessary to peel the apples, but be sure to slice them thin.
- Crisp can be prepared a few hours ahead. Bake during dinner then serve piping hot with vanilla ice cream.
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