Dutch Apple Crunchcakes

Heat oven to 325. Grease and flour regular-size muffin cups or line with paper liners. In a small bowl, mix apple pieces, sugar and cinnamon. Stir topping ingredients in a small bowl with a fork or rub together with fingertips until large crumbs form.

For batter, whisk flour, bkaing soda, cinnamon and salt in a small bowl until blended. In a medium-size bowl, beat sugar into oil with an electric mixer on high speed. Reduce speed to medium and beat in egg and vanilla. Drain liquid from apple (less than 1 tsp.) and add to mixture. Reserve apple.

Reduce mixer speed to low. Beat in flour mixture until blended. Batter will be very thick and look impossibly gooey. Beat in apple and raisins, breaking up apple a bit with mixer. Spoon batter into prepared cups. Scatter on topping mixture and gently press into batter.

Bake 30-35 minutes until crumbs are crisp and cupcakes golden brown, but still somewhat soft in middle (a toothpick inserted in center has moist crumbs sticking to it). Turn off oven. Leave cupcakes in oven 5 minutes or until tops spring back when lightly pressed. Cool in pan on wire rack.

Serve warm or at room temperature, drizzled with powdered-sugar mixture.