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.
Ingredients
Raisin Filling
- 13/4 Cups California raisins
- 11/4 Cups water
- 1/4 Cup sugar
- 2 Tablespoons cornstarch
- 1/4 Teaspoon salt
- 2 Tablespoons lemon juice
Procedure
Crumble
- 11/2 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