Shelly's Recipe

BRANDIED APPLY PEACH CRISP

Category: Cobblers/Crumbles and Crisps

1/2 cup raisins
3/4 cups brandy
2 (21 oz) cans apple pie filling
2 (21.25 oz) cans sliced peaches in juice, drained
1 cup brown sugar, or to taste
1 (7 oz) pkg Jiffy apple cinnamon muffin mix
1/2 cup butter, melted
1 (15 to 18 oz) pkg granola

Place the raisins in a small bowl and pour the brandy over them. Let the raisins soak for 1 hour.

Preheat the oven to 350. Lightly mist a 13x9 inch baking pan with vegetable oil spray.

Place the raisins and brandy, pie filling, peaches and juice, and brown sugar in a large mixing bowl and combine with a wooden spoon. Stir in the muffin mix until well blended, although there will still be small lumps. Pour the apple mixture into the prepared pan, and set the pan aside.

In a medium mixing bowl, stir together the butter and granola. Sprinkle this evenly over the apple mixture. Place the pan in the oven. Bake the crisp for 25 to 30 minutes, then place a sheet of aluminum foil over the top to shield the granola from getting too brown. After the crisp has baked for a total of 50 minutes, remove the pan from the oven to a cooling rack. Let it cool for 30 minutes, then serve warm with vanilla ice cream.