Apple Crumb Squares
Crumb topping:
1 c flour
1 c pecans or walnuts, coarsely chopped
1/2 c butter, slightly softened
1/2 c brown sugar
1 T vanilla
1 t cinnamon

3 c flour
1/3 c sugar
3/4 c cold butter

Apple filling:
4 lb. green cooking apples, peeled, cored and cut into 1/2 inch chunks
4 T butter
3/4 raisins or dried currants
1/2 c brown sugar
3/4 t cinnamon
1 T plus 2 t cornstarch
3 T fresh lemon juice
Prepare crumb topping: in medium bowl, with fingertips, mix all ingredients until mixture comes together. Shape into a ball, wrap in plastic and refrigerate to use later.

Preheat oven to 375 F. Lightly grease sides of a 15-1/2" by 10-1/2" jellyroll pan. Prepare crust: in large bowl, with fork, mix flour, sugar and 1/4 t salt. With pastry blender (or 2 knives) blend in butter until mixture resembles fine crumbs. With hand, press crumb mixture evenly into the bottom of prepared pan. Bake 20-24 minutes or until golden brown.

Meanwhile, prepare apple filling: in nonstick 12-inch skillet, cook apples, butter, raisins (or currants), brown sugar and cinnamon over medium heat 25-30 minutes or until apples are tender and most liquid from apples evaporates, stirring occasionally. In cup, mix cornstarch and lemon juice. Stir lemon juice mixture into apple mixture and cook, stirring, until mixture thickens. Remove skillet from heat.

Spread apple mixture over hot crust. Break crumb topping into chunks and scatter over apple mixture. Bake 40 minutes or until topping browns. Cool completely in pan on wire rack.

To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 6 squares.
Good Housekeeping (Nov. 2006, page 178)
Really yummy. Takes a while to make. Good in fall, Halloween or Thanksgiving, with fresh apples!
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