Raisins are a great low fat on-the-go snack option. They are easy to take with you, stay fresh a long time and taste yummy. As antioxidant filled stewards of essential nutrients like iron, potassium, calcium and B vitamins, Multiple Organics' Thompson Seedless Raisins earn an A+ when it comes to being fat-free, cholesterol free and low in sodium.
California grown Multiple Organics' raisins are certified organic, kosher and non-GMO. They are lightly coated in organic sunflower oil and taste delicious. I was recently given some of these raisins to use in my favorite recipes. I think raisins are great eaten alone but I have to admit they pack a flavorful punch when added to things like trail mix, oatmeal, baked goods and even salads.
Searching the internet I came across this Apple Raisin Crumb Cake on Food &Wine and knew immediately it would be the perfect recipe to showcase the Multiple Organics' Thompson Raisins.
The recipe is super simple to make and really a treat to eat.
Apple Raisin Crumb Cake
(adapted from Food & Wine)
For the Apples
2 tablespoons unsalted butter
3 Honeycrisp or Cortland apples (1 1/2 pounds), peeled and cut into 1/3-inch pieces
1/2 cup raisins
1/2 cup sugar
1 teaspoon fresh lemon juice
In a large skillet, melt the butter. Add the apples, raisins, sugar and lemon juice and cook over moderately high heat, stirring often, until the sugar is dissolved, about 5 minutes. Continue to cook the apples over moderate heat, stirring occasionally, until they’re very soft and caramelized, 20 to 30 minutes; add water by the tablespoonful if the apples get too dry. Let cool to room temperature.
For the Streusel
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons light brown sugar
1 tablespoon finely chopped pecans
6 tablespoons cold unsalted butter, cut into cubes
In a medium bowl, combine the flour, sugar and pecans. Rub the butter into the mixture until coarse crumbs form.
For the Cake
4 tablespoons unsalted butter, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
Pinch of kosher salt
3/4 cup sugar
1 large egg, beaten
2/3 cup buttermilk
Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a medium bowl, combine the 1 1/2 cups of flour with the baking powder, baking soda, allspice and salt. In another medium bowl, using a handheld electric mixer, cream the 4 tablespoons of butter with the sugar until fluffy and pale yellow, about 3 minutes. Beat in the egg until incorporated. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the apples.
Scrape the batter into the prepared pan and smooth the surface. Sprinkle the streusel evenly over the batter and bake for about 45 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack and cool completely. Serve with whipped cream.