Q: About 30 or more years ago there was a recipe in the Tribune for Oatmeal Raisin Apple Crisp. I made it for my four children for breakfast all the time and they loved it. I have since lost the recipe and they're still asking for it. Would it be possible to find this recipe?
—Linda Courts, LaGrange, Ill.
A: Unfortunately, no. I looked through some 40 years of archival clips for this recipe. Nothing quite fit your description. But then, neither computer archives or human eyes are infallible. Maybe a reader out there has the recipe and will share it with me to give to you.
In the meantime, here are two recipes I thought came close to what you are looking for. The first is close to your time frame and ran Aug. 11, 1983, in the Chicago Tribune. It comes from a microwave cooking column by Margaret Sheridan. The recipes is for an apple-plum crisp. You could always substitute raisins for plums in the recipe, which originated with Marilyn Tybon, who is described in the piece as being a microwave cooking teacher and pilot. What I found particularly interesting in this story was the use of the word, "microcooking." Does anyone say that anymore?
I also did a Google search of "oatmeal raisin apple crisp." I found a recipe for an oatmeal raisin apple crisp on the Epicurious.com website. The recipe dates from a 1991 issue of Bon Appetit magazine. You can skip the called-for vanilla ice cream at breakfast, I guess.
Give them both a try and let me know what you think. I, myself, have not tested them.
Prep: 20 minutes. Microcooking time: 8 minutes Makes: 4 to 6 servings
This recipe from Marilyn Tybon ran in the Aug. 11, 1983 issue of the Chicago Tribune.
1/4 cup butter or margarine
1/3 cup sugar
1 teaspoon cinnamon
3 large cooking apples, peeled, cored, sliced
3 large plums, pitted, sliced
2/3 cup quick-cooking oatmeal
1/3 cup flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg