Q: About 30 or more years ago there was a recipe in the Tribune for Oatmeal Raisin Apple Crisp. I made it for my four children for breakfast all the time and they loved it. I have since lost the recipe and they're still asking for it. Would it be possible to find this recipe?
—Linda Courts, LaGrange, Ill.
A: Unfortunately, no. I looked through some 40 years of archival clips for this recipe. Nothing quite fit your description. But then, neither computer archives or human eyes are infallible. Maybe a reader out there has the recipe and will share it with me to give to you.
In the meantime, here are two recipes I thought came close to what you are looking for. The first is close to your time frame and ran Aug. 11, 1983, in the Chicago Tribune. It comes from a microwave cooking column by Margaret Sheridan. The recipes is for an apple-plum crisp. You could always substitute raisins for plums in the recipe, which originated with Marilyn Tybon, who is described in the piece as being a microwave cooking teacher and pilot. What I found particularly interesting in this story was the use of the word, "microcooking." Does anyone say that anymore?
I also did a Google search of "oatmeal raisin apple crisp." I found a recipe for an oatmeal raisin apple crisp on the Epicurious.com website. The recipe dates from a 1991 issue of Bon Appetit magazine. You can skip the called-for vanilla ice cream at breakfast, I guess.
Give them both a try and let me know what you think. I, myself, have not tested them.
Prep: 20 minutes. Microcooking time: 8 minutes Makes: 4 to 6 servings
This recipe from Marilyn Tybon ran in the Aug. 11, 1983 issue of the Chicago Tribune.
1/4 cup butter or margarine
1/3 cup sugar
1 teaspoon cinnamon
3 large cooking apples, peeled, cored, sliced
3 large plums, pitted, sliced
2/3 cup quick-cooking oatmeal
1/3 cup flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 cup butter or margarine
1.Put 1/4 cup butter in 9-inch pie plate or 8 by 8-inch baking dish. Microcook on high (100 percent power) 40 seconds or until melted. Stir in 1/3 cup sugar and 1 teaspoon cinnamon. Add apples and plums; toss to coat. Spread mixture evenly over bottom of dish.
2. For topping, mix oatmeal, flour, brown sugar, cinnamon and nutmeg in small bowl .Cut butter into mixture until crumbly. Sprinkle over fruit. Microcook on high 6 to 7 minutes, until fruit is tender. Cool on wire rack. Serve warm.
Apple and Raisin Crisp
This recipe from Epicurious.com ran in the November 1991 edition of Bon Appetit.
For the topping:
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
For the filling:
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream
1.Preheat oven to 375 degrees. Butter 9-by-13 1/2-inch glass baking dish.
2.Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
3.Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.
Do you have a question about food or drink? E-mail Bill Daley at: firstname.lastname@example.org. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.