YIELD: 12 servings

For the Raisin Filling:
1¾ cups raisins
1¼ cups water
¼ cup sugar
2 Tbsps. cornstarch
¼ tsp. salt
2 Tbsps. lemon juice
 
For the Crumble:
1½ cups flour
½ tsp. baking powder
½ tsp. salt
¼ cup granulated sugar
¼ cup firmly packed brown sugar
2⁄3 cup butter or margarine
1 egg yolk
1 Tbsp. milk
1 tsp. vanilla
¼ cup chopped nuts

1. In a saucepan, bring raisins and water to boil. In small bowl, thoroughly blend sugar, cornstarch and salt together. Remove raisin mixture from heat; gradually stir into cornstarch mixture. Return all to heat; cook, stirring until clear and thickened, 2 to 3 minutes. Remove from heat and blend in lemon juice; set aside.

2. In bowl, sift flour, baking powder and salt together; mix in sugars. Cut in butter until crumbly. Reserve 1 cup mixture for topping. In small bowl, combine egg yolk, milk and vanilla. Add to remaining crumbly mixture; blend well. Spread evenly in greased 9-inch square pan. Cover with raisin filling. Add nuts to reserved topping; sprinkle over filling. Bake at 375°F for 30 to 35 minutes or until top and edges are golden. Cut 3 X 4 into 12 squares.

Photo and recipe: California Raisins