Debra Stewart’s Apple-Raisin Crisp

1/2 c. raisins (optional)
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
1/2 t. cinnamon
1/2 c. butter
1/2 c. pecans
6 medium apples, peeled, cored, and sliced (6 cups)
2 T. sugar

In a small mixing bowl, pour enough boiling water over the raisins to cover them. let stand 5 min. then drain raisins.

For topping, in a medium mixing bowl stir together rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in chopped pecans. Set aside topping.

For filling, in large mixing bowl combine drained raisins, sliced apples, and sugar, then gently toss till combined. Transfer the filling to an ungreased 9x9x2 inch baking pan.

Sprinkle the topping on the filling. Bake in a 375 degree oven for 30 to 35 minutes or till the apples are tender and topping is golden