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Raisin-Apple and Wheat Bake

Raisin-Apple and Wheat Bake
  • Duration
  • Cook Time
  • Prep Time
  • 9 ServingsServings


  • 4 slc. day-old whole wheat bread, cubed (about 1-1/2 c)
  • 3 Tbsp. butter, melted
  • 4 Granny Smith apples, peeled and sliced (about 3 c)
  • 1/4 c. light brown sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. Ground nutmeg
  • 1 tsp. grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. vanilla
  • 1-1/2 c. California raisins
  • 6 tbsp. apple juice concentrate, thawed



1 Preheat oven to 350°F.

2 In a small bowl, combine bread cubes with butter; mix well.

3  Press half of mixture in bottom of a 9-inch square glass pan.

4  In another bowl, combine apple slices, brown sugar, cinnamon, allspice, nutmeg, lemon zest, lemon juice, vanilla, raisins and concentrate.

5 Turn apple filling into pan; spread evenly and top with remaining bread mixture.

6 Cover with foil and bake at 350°F for 35 minutes.

7  Increase oven temperature to 400°F; uncover and bake for 20 minutes more.

8 Cut into 9 squares and serve warm topped with frozen nonfat vanilla yogurt, if desired.

Source: California Raisin Marketing Board