Dutch-Apple Crunchcakes

Directions

Heat oven to 325.

Grease and flour 12 regular-size muffin cups or line with paper liners.

In small bowl, mix apple pieces, sugar and cinnamon.

Stir topping ingredients in a small bowl with a fork or rub together with fingertips until large crumbs form.

BATTER: Whisk flour, baking soda, cinnamon and salt in a small bowl until blended.

In mixer bowl, beat sugar into oil at high speed.

Reduce speed to medium and beat in egg and vanilla.

Drain liquid from apple (less than a tsp) and add to mixture.

Reserve apple.

Reduce speed to low. Beat in flour mixture until blended.

Batter will be very thick and look impossibly gooey.

Beat in apple and raisins, breaking up apple a bit with mixer.

Spoon batter into prepared cups.

Scatter on topping mixture and gently press into batter.

Bake 30 to 35 min. until crumbs are crisp and cupcakes golden brown, but still somewhat soft in the middle.

Turn off oven. Leave cupcakes in oven 5 min. longer or until tops spring back when lightly pressed.

Cool in pan on wire rack.

Serve warm or at room temperature, drizzled with confectioners’ sugar mixture.