Best Apple And Quince Crisp With Rum Raisins Recipes

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WARM APPLE RAISIN CRISP WITH CRUMB TOPPING



Warm Apple Raisin Crisp With Crumb Topping image

This is really a delicious dessert. I don't usually like raisins in a lot of things, but I do like it in this recipe. Recipe is from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/3 cups sugar
1 cup golden raisin
1 1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
8 apples, peeled, cored and sliced
4 cups firmly packed brown sugar
4 cups all-purpose flour
1 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 13x9-inch baking dish.
  • In large bowl, combine sugar, raisins, cinnamon and nutmeg.
  • Add apples, tossing gently to coat.
  • Place apples in prepared baking dish.
  • For topping, in large bowl, combine brown sugar and flour.
  • Using a pastry blender, cut in butter until mixture is crumbly.
  • Sprinkle crumb topping evenly over apple mixture.
  • Bake 30-40 minutes, or until apples are tender and crust is golden.

BUTTERED RUM APPLE CRISP



Buttered Rum Apple Crisp image

This is a rich dessert that works well for company since you can make it ahead and warm up before serving. Rum and raisins add a spectacular twist to old fashioned apple crisp.

Provided by Helen S1951

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

1/4 cup finely chopped walnuts
1/2 cup quick oatmeal
1 cup flour
3/4 cup sugar
1 pinch salt
6 tablespoons chilled butter
1/3 cup melted unsalted butter
1 cup raisins, soaked in
1/4 cup port wine or 1/4 cup cognac
4 -6 large granny smith apples or 4 -6 large golden delicious apples, peeled cored,quartered and sliced
1 teaspoon cinnamon
1 teaspoon nutmeg
vanilla ice cream or whipped cream (to garnish)

Steps:

  • Preheat the oven to 375 degrees.
  • Lightly butter a 9x15-inch baking pan.
  • Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
  • Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
  • Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
  • Bake for 45 minutes or until crisp.
  • Serve hot or warm with ice cream or whipped cream.

Nutrition Facts : Calories 355.8, Fat 15.6, SaturatedFat 8.6, Cholesterol 34.6, Sodium 68.5, Carbohydrate 51.1, Fiber 3.7, Sugar 32.6, Protein 3.2

AUTUMN APPLE RUM RAISIN COBBLER



Autumn Apple Rum Raisin Cobbler image

I started out to create a pie and quickly remembered that I don't like to make pie crust! So when all was complete I decided I had a cobbler. This is not too sweet but is rich and spiced. I also have posted my Honey Butter Rum Sauce to be served on the side if you feel particularly decadent some day! I decided that some almond...

Provided by Cindy Smith Bryson

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 22

PREP NOTE: YOU WILL WANT TO START SOAKING YOUR RUM RAISINS AT LEAST 24 HOURS IN ADVANCE. THE LONGER THE BETTER!
1/2 c raisins (i used both dark and golden)
1/2 c dark rum
FILLING INGREDIENTS
6 c (about 5 medium size) apples; sliced in 1/4 inch slices. use your favorite cooking apple. (i used honey crisp; sweet/tart w/ juicy firm flesh)
1/2 c apple juice
1/4 c dark rum
1/2 c white sugar
2 Tbsp dark brown sugar
1/2 tsp fine quality cinnamon (i used ceylon)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger (may substitute 3/4 tsp. allspice for the ñutmeg, cloves, ginger)
2 Tbsp cornstarch for thickening
1 Tbsp fresh lemon juice
1/2 tsp almond extract
CRUST INGREDIENTS
3/4 c butter, softened
3/4 c white sugar
1 egg, lightly beaten
1/2 tsp almond extract
1 c all purpose flour

Steps:

  • 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
  • 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
  • 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
  • 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

APPLE AND RAISIN CRISP



Apple and Raisin Crisp image

Categories     Fruit     Nut     Dessert     Bake     Kid-Friendly     Back to School     Raisin     Apple     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 16

Topping
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
Filling
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
  • For Topping:
  • Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
  • For Filling:
  • Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

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Apple and quince crisp with rum raisins recipe is a delicious dessert recipe that is perfect for fall. This dish combines the tartness of apples with the sweetness of quince to create a delightful flavor that is sure to satisfy any sweet tooth. The rum raisins add a warm, comforting touch that makes this dessert even more irresistible. In this article, we will delve into the history and origin of the dish and the method of preparation.

History and Origin

The crisp is a classic American dessert that can be traced back to the early 20th century. It was created as a way to use up leftover fruit and provide an easy and delicious dessert option. The dessert consists of a mixture of fruit topped with a buttery crumble made from flour, sugar, and butter. Over time, the crisp has become a household favorite and is often served at family gatherings and holiday celebrations. The addition of quince to the recipe adds a unique twist to the traditional apple crisp. Quince is a fruit that is native to Iran and is known for its sweet, floral flavor. It is often used in Middle Eastern cuisine and is gaining popularity in the Western world. The rum raisins added to the recipe provide a warm and comforting touch. Raisins have been used in desserts for centuries and are often associated with the holiday season. By adding rum to the raisins, the flavor is intensified, and the alcohol provides a depth of flavor that cannot be achieved with other ingredients.

Ingredients

To create the apple and quince crisp with rum raisins recipe, you will need the following ingredients: - 4 cups of apples, peeled and chopped - 2 cups of quince, peeled and chopped - 3/4 cup of brown sugar - 1 tsp of cinnamon - 1/2 tsp of nutmeg - 1/4 tsp of salt - 1/2 cup of all-purpose flour - 1/2 cup of rolled oats - 1/2 cup of unsalted butter, cut into cubes - 1/2 cup of rum - 1/2 cup of raisins

Method of Preparation

To make this delicious dessert, follow the below steps:
Step 1: Preheat Oven
Preheat the oven to 350°F (180°C).
Step 2: Prepare the Fruit
Peel and chop the apples and quince into small pieces. Combine the fruit, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Mix well, making sure the fruit is coated in the sugar and spices.
Step 3: Prepare the Crumble
In a separate bowl, mix together the flour, rolled oats, and butter. Using your hands, mix until the mixture resembles coarse breadcrumbs.
Step 4: Soak the Raisins
In a small bowl, add the rum and raisins. Allow the raisins to soak for 10 minutes to absorb the flavor of the rum.
Step 5: Assemble the Dish
In a baking dish, spread the fruit mixture evenly. Pour the rum raisins over the top. Cover the fruit with the crumble mixture.
Step 6: Bake the Crisp
Bake the crisp in the preheated oven for 35-40 minutes or until the top is golden brown and the fruit is bubbling.
Step 7: Serve and Enjoy
Allow the apple and quince crisp with rum raisins recipe to cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream for the perfect fall dessert.

Conclusion

Apple and quince crisp with rum raisins recipe is a delicious and comforting dessert that is perfect for fall. The combination of tart apples, sweet quince, and warm rum raisins are a match made in heaven. This dish is easy to make and can be enjoyed by the whole family. Whether you are serving it at a holiday gathering or a simple family dinner, this dish is sure to please.
Apple and quince crisp with rum raisins is a delicious dessert that combines the sweet and tangy flavors of apples and quinces with the warm and spicy notes of cinnamon, nutmeg, and rum. The crisp and crumbly texture of the topping complements the softness of the fruit, creating a perfect balance of taste and texture. If you are planning to make apple and quince crisp with rum raisins recipes, here are some valuable tips that you should keep in mind.

Tips for selecting ingredients

The quality of ingredients is crucial when making apple and quince crisp with rum raisins recipe. Here are some tips for selecting the right ingredients:
Apples:
Choose apples that are firm, crisp, and tart. Granny Smith, Honeycrisp, and Braeburn are good options.
Quinces:
Quinces are usually hard and tart when raw, but they become soft and flavorful when cooked. Choose ripe quinces with a yellow skin and a sweet fragrance.
Rum raisins:
Use high-quality rum to make the raisins. The raisins should be plump and moist, not dry and hard.
Flour:
Use all-purpose flour for the topping. It will give the crisp a light and airy texture.
Brown sugar:
Use dark brown sugar for a richer and deeper flavor. You can also use a mix of brown and white sugar if you prefer a lighter taste.
Cinnamon and nutmeg:
Use freshly grated cinnamon and nutmeg to add warmth and spice to the recipe. Ground cinnamon and nutmeg can also be used if you don't have fresh ones.

Tips for making the crisp topping

The crisp topping is the star of the apple and quince crisp with rum raisins recipe. Here are some tips to make the topping perfect:
Butter:
Make sure the butter is cold and cut it into small pieces before mixing it with the flour. The cold butter will create a crumbly and crispy texture.
Flour:
Mix the flour, sugar, cinnamon, and nutmeg together in a bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Oats:
Oats add a nutty flavor and a chewy texture to the topping. You can use rolled oats or quick oats.
Pecans:
Pecans are a great addition to the topping if you like nuts. Chop them into small pieces and mix them with the flour mixture.
Bake the topping:
Spread the topping evenly over the fruit and bake it until golden brown and crispy. Don't overbake it, or it will become dry and hard.

Tips for preparing the fruit

Preparing the fruit is also an important step in making apple and quince crisp with rum raisins recipe. Here are some tips to help you:
Slice the fruit:
Peel the apples and quinces and slice them into bite-sized pieces. You can also dice them into small cubes if you prefer.
Combine with rum raisins:
Mix the fruit with rum raisins, lemon juice, brown sugar, and spices in a large bowl. Make sure the fruit is well coated with the mixture.
Bake the fruit:
Spread the fruit mixture evenly in a baking dish and cover it with the crisp topping. Bake it in a preheated oven until the fruit is tender and the topping is golden brown.

Tips for serving the dessert

Apple and quince crisp with rum raisins is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Here are some tips for serving the dessert:
Cooling the crisp:
Let the crisp cool for a few minutes before serving to allow the juices to settle and the topping to crisp up.
Plating:
Use a scoop or a spatula to transfer the dessert into individual bowls or plates. Top each serving with a scoop of ice cream or whipped cream.
Garnish:
Add a sprinkle of cinnamon, nutmeg, or chopped nuts on top of the ice cream or whipped cream for a finishing touch.

Conclusion

Making apple and quince crisp with rum raisins recipe is easy, but these valuable tips will help you make it perfect every time. Remember to choose high-quality ingredients, prepare the fruit and topping carefully, and serve the dessert warm with a scoop of vanilla ice cream or whipped cream. Enjoy!

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