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1
Preheat oven to 375 degrees.
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2
Lightly grease 15 x 10 jelly-roll pan.
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3
Prepare Struesel Topping: in medium bowl, with hand, mix all topping ingredients until mixture comes together.
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4
Shape into a ball; cover and refrigerate.
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5
Prepare Shortbread Crust: in large bowl, combine flour, sugar, and salt.
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6
With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
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7
Sprinkle crumbs evenly in prepared pan.
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8
With hands, firmly pat crumbs into bottom of pan to form a crust.
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9
Bake crust 20 to 25 minutes or until lightly browned (crust may crack).
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10
Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over medium heat.
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11
Add apples, raisins, sugar, and cinnamon, and cook 15 minutes or until apples are tender, stirring occasionally.
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12
In cup, mix cornstarch and lemon juice; stir into apple mixture until thickened (it will thicken almost immediately).
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13
Remove skillet from heat.
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14
Spoon hot apple mixture over warm crust.
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15
Break struesel topping into 1/2-inch chunks, and scatter over apple mixture.
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16
Bake 30 minutes or until struesel is golden.
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17
Cool completely in pan on wire rack.
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18
When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.
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19
Use wide metal spatula to lift and serve squares.
