Ingredients

• FOR THE APPLE–RAISIN FILLING
• 1 cup Mariani California Raisins (150 g)
• ⅓ cup dark rum or apple cider (80 ml)
• 6 cups peeled, sliced apples (about 900 g; Granny Smith + Honeycrisp)
• 2 tbsp fresh lemon juice (30 ml)
• ⅓ cup granulated sugar (65 g)
• 1½ tbsp cornstarch (12 g)
• 1 tsp ground cinnamon, ¼ tsp ground nutmeg, pinch salt
• FOR THE OAT–PECAN TOPPING
• 1 cup old-fashioned rolled oats (90 g)
• ¾ cup all-purpose flour (95 g)
• ½ cup light brown sugar, packed (100 g)
• ½ cup pecans, chopped (50 g)
• ½ tsp ground cinnamon, ¼ tsp fine salt
• 10 tbsp cold unsalted butter, cubed (140 g)

Instructions

• 1. Heat the oven to 350°F (175°C). Lightly butter a 9 × 13 inch (23 × 33 cm) baking dish.
• 2. In a large bowl, toss apples with raisins, rum or cider, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and salt until glossy and evenly coated. Spread in the dish.
• 3. In another bowl, mix oats, flour, brown sugar, pecans, cinnamon, and salt. Cut in the cold butter until clumpy and evenly moistened.
• 4. Crumble the topping evenly over the apples.
• 5. Bake 35–40 minutes, until the topping is deep golden and juices bubble at the edges. Rest 10 minutes before serving warm.

• Serve with vanilla ice cream or cinnamon whipped cream. A warm drizzle of caramel makes it holiday-party perfect.