Preheat oven to 350 . Peel and slice about 8 c. all purpose apples, and place in an ungreased 11 x 7 baking dish with 1/2 c raisins. Pour 1/4 c. apple cider over the fruit.
Make the crumble topping: Mix together 1 c. of cinnamon graham cracker crumbs, 1 tsp cinnamon, 1/4 tsp nutmeg, 6 TB butter, melted, and 1/2 c. packed brown sugar. Sprinkle evenly over fruit. Bake about 50-55 minutes til apples are tender.
Apple Cider Sauce: Place all ingredients in a small saucepan: 1/2 c. packed brown sugar, 4 TB butter, 1/4 c. cider, 2 TB heavy cream....... and probably a tsp. of cornstarch a little later on.
Bring the first 4 to a rolling boil, reduce heat slightly, cook about 3 more minutes, watching carefully and stirring to avoid burning. Take off heat and cool in the pan. I've made this numerous times and have yet to have the sauce thicken at all, as I assume it should - ( it starts to separate and shouldn't) so after its cooled and hasn't thickened, I mix about 1/3 of it with a tsp or so of cornstarch, reheat the rest, and stir the cornstarch mixture back into the hot sauce til it's thick. Then let it cool til serving. If there's sauce left after serving, refrigerate it and let warm to room temp before topping the crisp. Serve with a bit of ice cream or whipped cream, if you like.
