Diabetic Apple-Raisin Crisp

• 1 c. plus 3 Tbsp. thawed frozen unsweetened apple juice concentrate, divided
• 1/4 c. uncooked rolled oats
• 4 large cooking apples, peeled, cored and sliced (about 6 c. sliced)*
• 3/4 c. raisins
• 2 Tbsp. cornstarch
• 2 tsp. ground cinnamon, divided
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/2 c. all-purpose flour
• 1/4 c. cold butter or margarine
• 1/2 c. chopped walnuts or pecans (optional)
• unsweetened whipped cream (optional)

1. Preheat oven to 375u0b0.
2. Combine 3 tablespoons apple juice concentrate and oats; mix lightly and set aside.
3. Combine apples and raisins in large bowl; set aside.
4. Combine cornstarch, 1 1/2 teaspoons cinnamon, nutmeg and salt in medium bowl; mix well. Blend in remaining 1 cup apple juice concentrate.
5. Add to apple mixture; mix lightly to coat.
6. Spoon into shallow 1 1/2-quart or 8-inch square baking dish.
7. Combine flour and remaining 1/2 teaspoon cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
8. Add oat mixture; mix lightly.
9. Stir in walnuts, if desired; sprinkle evenly over apple mixture.
10. Bake for 35 minutes, or until apples are tender.
11. Serve warm, at room temperature, or chilled with whipped cream, if desired.
12. Makes 6 servings.

apple juice concentrate, rolled oats, cooking apples, raisins, cornstarch, ground cinnamon, ground nutmeg, salt, allpurpose, cold butter, walnuts, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519129 (may not work)