A Frank Davis recipe from New Orleans, Louisiana. In his own words, "Telling you about this dish doesn't do it justice--you gotta taste it for yourself!"
- 1⁄4 cup butter
- 1⁄2 cup granulated sugar
- 4 tablespoons triple-sec liqueur (Triple-Sec or I've subbed Grand Marnier)
- 2⁄3 cup apple juice
- 4 large golden delicious apples, peeled, cored and sliced thick
- 1 teaspoon cinnamon
- 3 tablespoons butter
- 1⁄2 cup raisins
- 1 cup all-purpose flour
- 2⁄3 cup granulated sugar
- 1⁄2 cup butter, softened
- Preheat oven 400 degrees.
- In a heavy 12" skillet over medium heat, melt 1/4 cup butter, watching that it doesn't burn.
- Gradually add the 1/2 cup sugar and stir the mixture until the sugar is completely dissolved, becomes carmelize and reduced.
- Slowly add the liqueur and the apple juice, stirring constantly until all the ingredients are smooth.
- At this point, drop in the sliced apples and sprinkle cinnamon over the top.
- Mix together well, making sure that the apple slices are coated with the syrup.
- Reduce the fire to low and simmer the fruit until it begins to soften, about 5 minutes. Do not over cook because the dessert will be baked later.
- While the apples are simmering, butter a 10"x12" baking dish with the 3 tablespoons butter. Evenly sprinkle the 1/2 cup raisins on the bottom.
- In a large bowl, mix together the 1 cup flour, 2/3 cup sugar and 1/2 cup softened butter to form a crumbly topping that resembles granola. This works best if using 2 knives to "cut" the ingredients into each other.
- Finally, pour the apple mixture into the prepared baking pan with raisins then sprinkle the pastry mixture over the top of the apples, working a little of it into the fruit.
- Bake in preheated oven for about 20-30 minutes or until the top turns a crunchy, crispy brown.
- Spoon generous helpings of the apples, raisin and crunchy topping into small bowls and serve piping hot, topped with slightly softened vanilla ice cream.