Raisin Crumble

Pandowdy, betty or crisp filled with sweet California raisins.



    Raisin Filling

    • 1 3/4 cups California raisins
    • 1 1/4 cups water
    • 1/4 cup sugar
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice


    • 1 1/2 cups flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup granulated sugar
    • 1/4 cup firmly packed brown sugar
    • 2/3 cup butter or margarine
    • 1 egg yolk
    • 1 tablespoon milk
    • 1 teaspoon vanilla
    • 1/4 cup chopped nuts


    In a saucepan, bring raisins and water to boil. In small bowl, thoroughly blend sugar, cornstarch and salt together. Remove raisin mixture from heat; gradually stir into cornstarch mixture. Return all to heat; cook, stirring until clear and thickened, 2 to 3 minutes. Remove from heat and blend in lemon juice; set aside.

    In bowl, sift flour, baking powder and salt together; mix in sugars. Cut in butter until crumbly. Reserve 1 cup mixture for topping. In small bowl, combine egg yolk, milk and vanilla. Add to remaining crumbly mixture; blend well. Spread evenly in greased 9-inch square pan. Cover with Raisin Filling. Add nuts to reserved topping; sprinkle over filling. Bake at 375°F for 30 to 35 minutes or until top and edges are golden. Cut 3 X 4 into 12 squares.

    Nutrition Facts Per Serving

    Calories 300 (37% from fat); Total Fat 12g (sat 7g, mono 3g, poly 1g, trans 0g ); Cholesterol 45mg; Protein 3g; Carbohydrate 45g; (Dietary Fiber 2g; Sugars 30g; ); Iron 2mg; Sodium 180mg; Calcium 35mg; Potassium 236mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.