¼ cup raisins
¼ cup cinnamon whiskey
1 teaspoon pure vanilla extract
¼ cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 teaspoon salt
For the Topping;
1¼ cup all-purpose flour
1 cup packed brown sugar
½ cup granulated sugar
1½ cups quick cooking oats
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
8 tablespoons 1 stick cold butter cut into cubes
½ cup crushed cinnamon red hot candy
Preheat oven to 350-degrees. Place the prepared apples into a large bowl. Add the raisins, vanilla, cinnamon whiskey, 1 teaspoon ground cinnamon, 1/8 teaspoon grated nutmeg, ¼ cup brown sugar, and 1 teaspoon salt. Stir well to combine. Add the apple mixture into an even layer in a 13x9 baking dish that has been sprayed with baking spray. Set aside. To make the topping: In a large bowl, whisk together the flour, salt, brown sugar, granulated sugar, oats, cinnamon, and grated nutmeg. Add the cold, cubed butter and use your hands or a pastry blender to work the butter into the flour and sugar mixture to form coarse crumbs. Add the crushed cinnamon candy to the crumb mixture and stir to combine. Spread the topping evenly over the apples in the baking dish. Place the casserole dish onto a baking sheet and place into the preheated oven. Bake for 60 minutes, or until the topping is golden and the apple juices start to bubble around the edges of the dish. Remove and allow to cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if desired.